15 oz. Canned Chickpeas
1 clove of Garlic minced
1/2 cup of Tahini
1/2 cup Lemon Juice
2 tablespoons Two Rivers EVOO (or your favorite flavor of olive oil)
1 teaspoon Sea Salt
1 cup of Cherry Tomatoes (halved or quartered)
1 Continental Cucumber (deseeded, diced into cubes)
1 Red Bell Pepper (deseeded, diced into cubes)
1/2 Red Onion (finely diced)
1/4 cup Mint leaves (julienned)
1/4 cup Parsley (chopped)
Step 1. Drain and reserve the water from the can of Chickpea. Tip the Chickpea into the blender with the rest of the Hummus ingredients.
Step 2. Season with Salt. Blend contents until smooth
Step 3. Scrap down the side of blender, taste. Add more Lemon Juice, reserved Chickpesa water from can, EVOO or Salt if needed.
Step 4. Plate Hummus onto a large plate in a ring shape and spoon salad ingredients in the middle. Serve immediately.
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