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