Hummus | Christine Cushing

Making the world's most favourite dip - Hummus is easy! I take a simple can of chickpeas and combine them in a blender with toasted cumin, paprika , tangy lemon extra virgin olive oil to whip up a protein packed dip. Tahini- sesame seed paste - is the essential ingredient but I give you other options to substitute for an equally delicious, creamy creation. Pita, flat breads or veggies are the perfect partner. FULL RECIPE BELOW

RECIPE: HUMMUS

Ingredients:

one 14-ounce can chickpeas or white navy or cannellini beans
1-2 cloves garlic, minced
¼ cup extra virgin olive oil (50 ml)
grated zest and juice of 1/2 lemon
pinch chile flakes, or to taste
½ tsp toasted cumin, ground (5 ml)
2 Tbsp. sesame seed(tahini) or pumpkin seed butter (25 ml)
1 tsp. sweet paprika (5 ml)
sea salt and freshly cracked black pepper, to taste
splash of water, optional
olive oil and roasted chickpeas to garnish
pita or crusty bread to dip

Roasted Chickpeas:

1 Tbsp. olive oil,
Za’atar spice blend, pepper and salt
roast in oven @ 375 F for 20 minutes

Combine the chickpeas, garlic, lemon juice and zest, spices and tahini in a blender and pulse to grind. Add the olive oil with a splash of water with machine running in a steady stream, until smooth and creamy.
Adjust seasoning and amount of water to achieve the desired thickness.

Serve hummus with a drizzle of olive oil and roasted chickpeas with bread and veggies.

Serves 6

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