I always have a batch of hummus in the fridge to use as a dip, spread and taste enhancer for many dishes!
1 can chickpeas (or 2 cups cooked)
2 cloves garlic (add more if you like!)
2 tbsp tahini
1 1/2 lemons (you need 4 tbsp juice and some zest)
1 tsp apple cider vinegar
drizzle of olive oil
pinch of cumin, sea salt and fresh ground pepper to taste
Rinse chickpeas with hot water. Blend garlic and chickpeas in a food processor or blender. Add in the rest of your ingredients and blend well. Add more olive oil to reach desired consistency if necessary. Start small though, to much oil will affect the delicate flavor of the tahini.
To make tahini refer to our basic tahini recipe:
Rancho Vignola products: