Loaded Summer Hummus
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 1 15- ounce can garbanzo beans (drained and peeled)
- 1/2 cup tahini
- 2-3 tablespoons freshly squeezed lemon juice (more as needed)
- 2-3 small cloves garlic
- 3/4 teaspoon kosher salt (or more to taste)
- Water as needed
- 1 1/2 cups cherry tomatoes (quartered)
- 4 Persian cucumbers (diced same size as tomatoes)
- 1/4 medium red onion (small dice)
- 1/2 lemon (juiced)
- Salt and freshly ground black pepper
- Sumac or paprika
- 1 to 2 tablespoons finely chopped herbs (or a mix of parsley, mint, and chives, plus more for garnish)
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Preparation
Step 1
In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
Step 2
To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips.
Step 3
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