More on the Salsa Liberation Front. I have discovered a new delightful combo: salsa and (tah dah!) hummus eaten with vegan Ritz-oid cracker! I used Cedars tahini hommus (their spelling) which is extremely thick and tahini-ishious and Four Seasons (Whole Foods house brand?) organic mild salsa, which is extremely runny but flavorful. I think if I used a runnier hummus, I would mate it with a chunkier salsa to keep the combo thick enough to clump on a cracker.
I plan to experiment more with this. I think if I made a Mexi corn salsa saucy thing using a 14 oz can of diced tomatoes, sauted onions, garlic, and a 14 oz can of corn seasoned with cumin and some salt (cooked and chilled) and put it in on top of a layer of thick hummus and sprinkle it with chopped olives (perhaps even a few green Med style ones) it might make a tasty party dip. It might even be good (chilled also) on top of some nice mixed greens as a sort of alt to tuna salad. The hummus makes a good flavorful protein source. Updates as my salsa explorations continue!
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