Summer-fresh herbed green hummus
Summer-fresh herbs—basil, parsley and cilantro—bring bright, bold flavours (and colour!) to this delectable dip. It's sure to stand out on your plate and your palate.
SERVES
4
TO
5
Ingredients
- 3 cups blanched green chickpeas
- 1 1/2 lemons (juice and zest)
- 1 garlic clove
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/4 cup cilantro
- 1/4 teaspoon chili flakes
- 3 tablespoons tahini
- 1/2 teaspoon ground cumin
- Salt and pepper
- 2 tablespoons water
Directions
- In a blender or food processor, add the tahini, a pinch of salt, garlic, lemon and water and process until light and airy (approximately 30 seconds). Always scrape down the sides as you go, so the mix gets incorporated evenly.
- Add the herbs and process until incorporated (approximately 15 seconds).
- Add the chickpeas, and purée until smooth, scraping down the processor bowl as needed.
- Season to taste with more lemon or salt, and if you want a thinner hummus, add another tablespoon of water.
