Creamy Sundried Tomato Hummus
Level: Easy | Yield: 4 servings | Total: 10 minutes
Ingredients:
(1) 15oz can of chickpeas
1/4 cup of tahini
Juice of 1.5 lemons
a handful of sundried tomatoes
3 cloves garlic
3 teaspoons Taíno Spice
a dash of crushed red pepper
a pinch of cumin
Kosher salt to taste
2 tbsp olive oil + plus more to garnish
microgreens to garnish
1/4 cup of tahini
Juice of 1.5 lemons
a handful of sundried tomatoes
3 cloves garlic
3 teaspoons Taíno Spice
a dash of crushed red pepper
a pinch of cumin
Kosher salt to taste
2 tbsp olive oil + plus more to garnish
microgreens to garnish
DIRECTIONS:
- Drain a can of chickpeas and reserve the aquafaba (the water it comes in)
- Add tahini and juice of the lemon to food processor and blend together
- Add in can of chickpeas, fresh garlic, Taíno Spice, cumin, Kosher salt, and sundried tomatoes to the food processor and blend
- Add olive oil to the food processor as it blends
- Add a touch of the aquafaba to the food processor as it blends
- Transfer hummus mixture to a service bowl
- Add olive oil and microgreens to garnish
