BEAT THE HEAT HUMMUS
The heat can be stifling at times, so creating those no-heat-needed meals is key for staying cool when you feel like a sweaty betty :). This hummus is a satisfying blend of quality tahini paste (Soom, my favorite brand, which I have previously mentioned), chickpeas of course, and adding a couple of tablespoons of the Summer Vinaigrette above, for a spectacular sizzle. Serve with fresh veggies and whole grain pita or crackers, or spread on your favorite wrap, add lots of veggies, and lunch or dinner is served.
Equipment
- Blender
Ingredients
- 3 15-ounce cans of chickpeas drained and rinsed (or prepared fresh)
- 3 garlic cloves peeled and sliced into quarters
- 1/4 cup freshly squeezed lemon juice
- 1 cup premium tahini paste
- 2 teaspoons ground cumin
- 3/4 cup ice-cold water
- 2 Tablespoons Summer Vinaigrette
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- Optional toppings: extra virgin olive oil paprika, fresh parsley
Instructions
- Combine chickpeas, garlic, lemon juice, tahini paste, and cumin in a blender or food processor and pulse to a dense purée.
- Remove lid and scrape the sides down a bit. Replace lid and remove middle cap. Turn blender or food processor to medium, slowly add the ice water continue to blend until smooth. Add the Sum
- Add the Summer Vinaigrette and continue to blend. Taste and add salt and pepper for the desired flavor.
- Place in a serving bowl or save in a closed container in the refrigerator for up to 1 week. Suggest topping with extra virgin olive oil, paprika, and fresh parsley, when serving as a dip.
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