Handy Hummus - Vegan

Submitted by: monica on April 25, 2020

2 Cups

Ingredients

1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced 1⁄2 teaspoon salt
1/4 teaspoon ground cumin
Pinch ground cayenne
1/3 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
2 tablespoons olive oil

Instructions

  1. In a food processor, combine the chickpeas, garlic, salt, cumin, and cayenne and process until smooth. Scrape down the sides of the processor.

  2. Add the tahini, lemon juice, and oil and blend until smooth. Transfer to a small bowl. If not using right away, cover tightly and refrigerate until needed. Properly stored, it will keep for 3 to 4 days.

Presentation: When serving as a dip, place the hummus in a small shallow bowl and smooth the top, then drizzle with a little olive oil and spoon a few tablespoons of chopped pitted kalamata olives in the center.

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