Mari’s Best creamiest lemony hummus
Recipe Mari Loewen, Photography Jerry Grajewski
Hummus filling and roasted red peppers make this wrap a perfect lunchtime idea.
Ingredients
3 cups cooked (or canned chickpeas if you must) (reserve a few chickpeas for garnish)
¾ cup ice cold water (plus more if you need it)
1 cup tahini paste
2 tablespoons fresh lemon juice
2 ½ teaspoons sea salt
1 garlic clove
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Preparation
To cook chickpeas, place 3 cups dry chickpeas into large stock pot with 6 cups water and bring to boil. Reduce heat and simmer for 2 hours. Drain and place back into pot and cover with water.
Place peeled chickpeas with all ingredients into food processor and run for up to 5 minutes, the smoother the better. You may wish to add more water if its too thick but should be e nice thick consistency.
To serve place hummus into serving dish, making a smoosh with the back of your spoon. Drizzle with olive oil. Serve with pita, crackers or baguette.
You can also store in airtight container in fridge for up to a week.
