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Rustic Hummus

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Prep Time 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

Hummus
  • 2 19oz cans chickpeas drained and rinsed
  • 1/2 cup extra virgin olive oil plus more for serving
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic minced
  • 1 tsp cumin adds a smoky, rustic taste
  • 1 tsp sea salt
  • 1/2 tsp paprika optional, for serving
Optional Potato Wedges (adds to prep time)
  • 4 potatoes washed and cut into wedges.
  • 3 tbsp olive oil
  • 1 tsp sea salt

Method
 

Rustic Hummus
  1. Place the chickpeas, lemon juice, tahini, cumin, salt and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream, blending until the desired consistency is reached.
    To serve, transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with a sprinkling of paprika and serve with vegetables, pita bread, crackers and/or potato wedges.
Potato Wedges
  1. Preheat oven at 425°.
    Scrub the potatoes, and cut them into wedges.
    Place the potatoes on a sheet pan, drizzle with olive oil and sprinkle with salt.
    Spread the potatoes in a single layer and bake 35-40 minutes, flipping halfway through until golden brown.