Spiced Hummus with Chef Lynnette of Superfood School
- 1 1/2c garbanzo beans (one 15oz can)
- 1tb tahini
- 1tb tomato powder
- 1 clove garlic
- 1t thyme (1 ½ t fresh)
- 1/4t lemon juice (optional but ideal)
- Salt/Pepper to taste
Drain beans, reserve liquid.
Puree all ingredients until combined.
Scrape down sides of bowl and process for 1-2 more minutes, until smooth.
Gradually add liquid, until desired consistency is reached.
Taste and adjust seasoning.
Garnish with chopped sun-dried tomatoes, and/or herbs before serving.
Add oil for extra texture if desired
NOTES from Chef Lynette
Roasted garlic instead of raw
2 hearts of palm (use the rest for a veggie ceviche)
Canned = Easiest (one 15oz can , drained)
Cooked = Cheapest
Raw + Sprouted = Healthiest
Roasted = Tastiest
Using dried beans? Follow the package directions.
For best nutrition + digestion?
Sprout them first.
Visit Chef Lynnette's accessible plant-based recipes and courses at: https://www.superfoodschool.com/about