Herby Hummus

 
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The rush of colour and life that summer brings is overwhelming in the best way possible. Everywhere I look is vibrantly green, I’m waking up to birds chirping, I’m basking in the sun - this season brings out the best in everything. Lightness, gratitude and excitement are on the uptick thanks to a little extra vitamin D. The brightness of this hummus reflects everything I love about this season. The herbs used are open to your preference and availability - I chose dill and parsley, but chives, cilantro, basil, tarragon or mint in any combination would be great.

Herby Hummus

1 cup packed herbs (cilantro, parsley, dill, chives etc)

1/4 cup olive oil

1 19 oz can chickpeas, drained

1/4 cup tahini

1/4 cup lemon juice

salt + pepper

Add herbs and oil to a high speed blender and blend to form a paste. Add in chickpeas, tahini and lemon juice and blend until smooth and uniformly green. Add more oil if necessary for a smoother hummus and more lemon for brightness. Season with salt and pepper to taste.

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