HUMMUS FRESCO

By Chef David Cordua

SERVES 2

INGREDIENTS

1 1/2 cups hummus
1/2 cup Pico de Gallo
1/2 cup La Vaquita^® Queso Fresco
2 tablespoons extra virgin olive oil
black pepper

For Pico de Gallo:

5 roma tomatoes, diced
1/2 onion, diced
1 jalapeno, diced
2 tablespoons of lime juice
1/2 cup cilantro, chopped
1 teaspoon of salt

DIRECTIONS

Combine Pico de Gallo ingredients in a bowl. Set aside.

On a large plate, spread hummus evenly about 1 inch. Sprinkle pico de gallo around the edge of the plate. Drizzle with olive oil and heap crumbled La Vaquita^® Queso Fresco into the center of the plate. Garnish with black pepper and serve with warm pita or tortilla chips