Hummus

¼ cup olive oil

Juice from one lemon

2 cloves of garlic, crushed

1 t balsamic vinegar

Salt and pepper

2 t cumin, crushed

2 cups cooked chickpeas, drained (or 1-14 oz tin)

2 T tahini (sesame seed butter)

Options

Herbs – chopped parsley, or chopped cilantro

2 scallions, chopped

 

Method:

Using a food processor, or a good blender, put all of the ingredients into the bowl and blend or puree. Stop and scrape down the bits that have not been pureed. If needed, add a little water or a little extra oil. The desired consistency is smooth and silky, thick enough to cling to a piece of cut vegetable, thin enough to not clump together.

Play with different combinations of ingredients and create different flavors!

 

Chickpeas are a legume, and they are a wonderful natural source of protein when matched with a grain. So serve the hummus with a rice cake, or cooked rice, or bread or any other grain that appeals! Hummus is also a wonderful addition to salads. ENJOY!

Namaste,

Sydney

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