Cauliflower Power by Lindsay Grimes Freedman

Author:Lindsay Grimes Freedman
Language: eng
Format: epub
Publisher: Artisan
Published: 2019-12-10T18:56:53+00:00

Hummus

Makes 2 cups (240 mL)

• 1 15-ounce (425 g) can chickpeas, drained and rinsed

• ¼ cup (60 mL) extra-virgin olive oil

• ¼ cup (60 mL) lemon juice (from 2 lemons)

• 2 garlic cloves

• 1 teaspoon ground cumin

• ½ teaspoon chipotle chile powder

• ½ teaspoon sea salt

Put the chickpeas, olive oil, lemon juice, garlic, cumin, chipotle chile powder, and salt in a food processor. Process for about 30 seconds. Use a rubber spatula to scrape down the sides and process again until thoroughly combined. Add 1 tablespoon water at a time, blending after each addition, until the hummus is smooth.

Store hummus in an airtight container in the fridge for up to 1 week.

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