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Bright & Lemony Hummus with Crispy Vegetables

Print Recipe
Servings 4

Equipment

  • Food Processor or Industrial Blender

Ingredients
  

  • 15oz can of low sodium chickpeas rinsed and drained
  • 1 ½ lemon juiced
  • 1 garlic clove roughly chopped
  • ½ cup Tahini
  • 4 TB ice cold water or more to desired consistency
  • ½ tsp sea salt
  • ½ tsp cumin
  • 1-2 TB good extra virgin olive oil
  • ¼ cup parsley roughly chopped
  • 5-6 pitted kalamata olives
  • squeeze fresh lemon juice

Instructions
 

  • Blend together chickpeas, lemon juice, garlic clove, salt, Tahini, cumin and half of water
  • Add olive oil slowly
  • Add additional water to obtain desired smoothness
  • Serve with chopped parsley, kalamata olives and a squeeze of lemon alongside vegetables, chips or pita