This tangy twist on traditional hummus from the Goya kitchens gets a fresh garden boost from frozen peas! This dish comes together quickly and will be the talk of your next get together. It can be served with Goya plantain chips or fresh veggies like julienned bell peppers, carrots, cucumbers or radishes. The hummus can also be used as a spread on sandwiches or as a dressing for pasta salads.
Sliced vegetables, such as cucumber, carrots, bell peppers, halved radishes and snap peas, for serving
In a food processor, pulse the chickpeas with the spinach and peas until very finely chopped. Add the lemon juice, garlic, cumin, and Adobo and pulse to combine. With the machine running, stream in the ½ cup of the oil and puree until very smooth. Add the parsley, chives and basil and pulse until finely chopped but not completely incorporated.
Scrape the hummus into a shallow serving bowl. Using the back of a spoon, create large swirls on the surface. Drizzle with more olive oil. Garnish with more herbs and serve with plantain chips and sliced vegetables.
MAKE AHEAD The hummus can be covered tightly and refrigerated for up to 5 days.