Will you be doing something festive for Cinco de Mayo?

Think beyond guacamole. This recipe, from Bush’s Beans, tops the ever popular hummus with two Mexican favorites—salsa and queso fresco—to create fusion hummus.

Even if you’re not doing anything special, serve it as a first course with dinner, or as an accompaniment to a glass of wine or beer beforehand.

And yes, you can serve a dish of the equally-ever-popular guacamole alongside it.
 
 
RECIPE: MEXICAN HUMMUS

You can buy plain hummus or make it from scratch. You can make the flavored hummus the day before, and add the toppings before serving.

Ingredients

  • Family-size hummus (17 ounces; for two people, the 7-ounce size will do and adjust the other ingredients accordingly)
  • 1 large can corn kernels, drained
  • 1 can dried green chiles, diced, drained
  • Pico de gallo, freshly prepared
  • 1/8 cup queso fresco, small crumbles
  • Flour tortillas, 4-inch
  •  
    Preparation

     

    Cinco de Mayo Hummus
    [1] Fusion guacamole: Middle East meats Mexico (photo courtesy Flavor & The Menu).

     
    1. ADD the corn kernels to the hummus and purée with an immersion blender or a food processor, until thoroughly blended. Fold in the green chiles and stir to evenly combine. Chill to let the flavors meld. When ready to serve…

    2. PLACE the corn hummus in a serving bowl or curved plate (see photo). Top one side of the hummus with pico de gallo and queso fresco crumbles and leave the other half plain; or, top the entire bowl.

    3. SERVE with warmed tortillas.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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