I guess I did that huh 👌🏾

• 

I originally wanted to recreate a sandwich with hummus that I had in Asheville, NC, but instead, I decided to add enough flavor so that I would enjoy this as a snack. I’ve been trying to improve my snacking at work since its so easy to access a bag of potato chips or candy. Its much more filling with carrots or celery and that way, I don’t feel like I have to work extra hard in the gym.

With this garlic hummus recipe, I honestly just free-styled (as I pretty do with all other recipes lol). But I wanted to make sure I had enough lemon and herb flavors as possible. Most hummus appetizers that I’ve encountered at restaurants are severely bland and boring. I definitely changed the game when making this one.

Ingredients:

• 2 cups of dry chickpeas/garbanzo or a small bag of garbanzo beans will suffice
• ½ cup tahini
• 2 cloves of garlic
• 1/4 cup lemon juice
• 1/2 lemon zest
• 1/4 cup of ice cold water
• 1/4 cup of extra virgin olive oil
• Splash of basting oil (not necessary, but I felt like it adding)
• 1 1/2 tbl of fresh herbs – parsley, thyme, and basil
• Pinch of kosher for boiling
• ½ teaspoon fine sea salt
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• Parsley & sumac, & drizzle of olive oil for garnish

Instructions for this :

Note: You can adjust to lemon and herbs

1. Fill a medium saucepan with 4 cups of water and bring to a boil. Add a pinch of kosher salt and add chickpeas. Cover the chickpeas and occasionally stir for about 30 minutes. It is imperative to check on the chickpeas periodically to avert overflow. Continue to boil, reducing heat to medium low if necessary. Once the chickpeas look as if it is shedding or the thin layer is falling off, you can stop cooking. In a strainer, drain the chickpeas and run cool water over them for about 15 seconds. Set aside to prepare for the next step.

2. Next, in a food processor, add, lemon juice, garlic, and sea salt and blend until it garlic is fine. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Allow the mixture to rest for 5 minutes.

3. Add the tahini to the ingredients in the food processor. Blend until the mixture is fully incorporated with garlic, lemon, & salt mixture. After the addition of tahini, the mixture should be thick and creamy.

4. Starting with 1 tablespoon of ice water, slowly drizzle into the mixture while the food processor is running. Try not to add more than 1/4 a cup or 4 tablespoons.

5. By now the mixture should be smooth and creamy. Next add the cumin, herbs, lemon zest, basting oil, and drained chickpeas to the food processor.

6. Blend all ingredients. While blending, slowly drizzle in the olive oil. Blend until the mixture is extremely smooth which should take about 3-4 minutes.

7. Taste to adjust seasoning to your liking.

8. Transfer finished product into a container or platter.

9. Garnish with parsley and a pinch of sumac. Serve with celery, carrots, chips, or whatever you choose.

10. Any leftover store hummus in the refrigerator for about a week. Enjoy!

If you like other healthy snacks, try the broccoli snacks: https://pescatarianfoodie.com/with-sprinkles-on-top/