AuthorHeather BlakeCategoryCondiments, Dairy free, Dips, Gluten-free, Legumes, Vegan, VegetarianDifficultyBeginnerCreamy chickpeas laced with sesame tahini, accented with a hint of cumin, all balanced by lemon, garlic, and olive oil!
For the hummus:
15 oz chickpeas (canned & drained OR cooked)
1 tbsp tahini
1 clove fresh garlic, minced or 1/2 tsp ground garlic
½ tbsp lemon juice (or a splash of rice vinegar)
2 tbsp olive oil (or infused olive oil of choice!)
¼ tsp sea salt
1 ½ tsp ground cumin
¼ cup water
1 dash cinnamon (optional)
For the garnish:
1 tbsp olive oil
1 tbsp fresh chopped parsley
sprinkle of paprika or cumin
1
Place all ingredients in blender or food processor. Process until smooth.
2
Serve with garnish of drizzled olive oil and herbs or cumin if desired!
Ingredients
For the hummus:
15 oz chickpeas (canned & drained OR cooked)
1 tbsp tahini
1 clove fresh garlic, minced or 1/2 tsp ground garlic
½ tbsp lemon juice (or a splash of rice vinegar)
2 tbsp olive oil (or infused olive oil of choice!)
¼ tsp sea salt
1 ½ tsp ground cumin
¼ cup water
1 dash cinnamon (optional)
For the garnish:
1 tbsp olive oil
1 tbsp fresh chopped parsley
sprinkle of paprika or cumin
Directions
1
Place all ingredients in blender or food processor. Process until smooth.
2
Serve with garnish of drizzled olive oil and herbs or cumin if desired!
