… because I have found the perfect hummus recipe and just have to share.
2 garlic clove
6 tablespoons cold-pressed extra virgin olive oil
2 tablespoons tahini
1 1/4 teaspoon sea salt
zest of 1 large lemon
juice of 1 large lemon
1/4 teaspoon cumin
1/4 – 1/2 teaspoon cayenne pepper, depending on how much heat you like
2 14 1/2 oz. cans chickpeas, drained and rinsed
1/4 – 1/2 cup hot water
Put your garlic cloves and olive oil in your food processor or blender. Blend until smooth. Add tahini, salt, lemon zest, lemon juice, cumin, and cayenne pepper. Blend until smooth. Add your chickpeas. Stream in hot water until it’s the consistency you like.
We like it right then, a little bit warm, but if you chill it a few hours the flavors will meld. My kids love it on homemade bread with some sprouts on top. We also pull it out late afternoon with some pepper strips, carrots, and celery when everyone has a case of the “I’m so hungry,” but dinner isn’t ready. Try it and let me know what you think!