Ingredients

• Chickpeas (3 cups). Chickpeas or Humus
beans are the main ingredient in hummus dip.
You can use both canned or dry chickpeas,
if you have decided to use dry chickpeas,
soak them overnight and boil them to cook.
Once chilled, you can start making Hummus

• Garlic (1 or 2 cloves)
• Tahini (⅓ cup). Tahini is a rich, nutty and slightly
buttery paste made from sesame seeds
• Fresh Lemon Juice
• Kosher Salt
“Juicy Olive Squeezed” Organic Early Harvest
Extra Virgin Olive Oil

Preparation

• Puree the chickpeas in a food processor Dry the
chickpeas well then add them to the bowl of a large
food processor, add the garlic and then run the
processor until the chickpeas turn into a smooth
powder-like paste


• Add the rest and keep blending while the food
processor is running add tahini, salt, lemon juice and
“Juicy Olive Squeezed” Organic Early Harvest Extra
Virgin Olive Oil.Then blend for about 3 to 5 minutes.
Check and if the consistency is too thick still, run
processor and slowly add a little “Juicy Olive
Squeezed”
Organic Early Harvest Extra Virgin
Olive Oil.

• Blend until you reach desired silky smooth consistency.
At this point, you can cover and refrigerate
the hummus for an hour or so before serving.


• Transfer to a serving bowl and garnish. Spread in a
serving bowl and add a generous drizzle of good
“Juicy Olive Squeezed” Organic Early Harvest Extra
Virgin Olive Oil. Add a few chickpeas to the middle,
if you like. Sprinkle with Sumac or Chili flakes on top.


Enjoy with warm Pita or Lavash bread!

Cold Press
Early Harvest
Family Owned
Organic
High Phenolic Compounds
Single Press
Low Acidity
Unfiltered
Prepared by  T-Soft E-Commerce.