Serrano Hummus

Side Dish / 25 minutes

Yields

4 Servings

Prep Time

10 min

Cook Time

15 min

Hummus Ingredients

1 can chick peas (no salt added)
½ cup Yellowbird Serrano Sauce
¼ cup tahini
pinch of salt
juice from one small lemon
2 tablespoons olive oil + extra for garnish
chopped cilantro for garnish
chopped green serrano for garnish

Tortilla Ingredients

1 cup Masa
¾ cup water
¼ teaspoon fresh ground black pepper
pinch of salt

Made with Yellowbird®

1

In a blender, add chick peas, Yellowbird Serrano Sauce, tahini, salt, lemon juice, and olive oil and blend until smooth. Pour into serving dish, cover and refrigerate while making tortillas.

2

For tortillas, in a large mixing bowl, add Maseca corn flour, water, pepper, and salt. Mix until incorporated.

3

Divide and roll masa into 8 equal-sized balls.
Place each ball between two wax paper sheets and press into small disks using a tortilla press.

4

Pre-heat a skillet and cook tortillas on each side for about a minute or until the tortilla puffs up. Set on a cooling rack, or keep warm in a tortilla warmer.

5

Remove pre–made hummus from fridge and garnish with olive oil, Yellowbird Serrano Sauce, chopped cilantro, and chopped serranos. Enjoy!