Hummus

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Details

August 26

The hummus can be made up to 3 days in advance, and must be kept refrigerated.

Prep time: Prep Time: 30 min. Makes enough for 60

Ingredients

• 2 cups dried chickpeas, fully cooked OR 3x19 oz cans of chickpeas
• 3 Tbsp tahini
• 1 lemon, zested and juiced
• 4 garlic cloves, pressed
• Salt
• 1 tsp each cumin & paprika, optional

Directions

1. Add chickpeas to a food processor with enough water to come halfway to the top of the peas. Blend to a thick paste, then add the rest of the ingredients and blend to a light cream, adding more water if necessary.
2. You will most likely have to split this to blend in two batches, then stir together in a bowl, cover and refrigerate.
3. Serve with vegetables – carrot sticks, broccoli, cauliflower, bell peppers – and toasted pitas.