Serrano Hummus


Serrano Hummus



Prep Time

10 min.

Cook Tim

16 min.

Total Time

26 min.


• 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


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


  1. In a blender, add chick peas, Yellowbird Serrano Sauce, tahini, salt, lemon juice, and olive oil and blend until smooth.
  2. Pour into serving dish, cover and refrigerate while making tortillas.
  3. For tortillas, in a large mixing bowl, add Maseca corn flour, water, pepper, and salt. Mix until incorporated.
  4. Divide and roll masa into 8 equal-sized balls.
  5. Place each ball between two wax paper sheets and press into small disks using a tortilla press.
  6. 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.
  7. Remove pre–made hummus from fridge and garnish with olive oil, Yellowbird Serrano Sauce, chopped cilantro, and chopped serranos.
  8. Enjoy!