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.
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
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.