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–+ servings

Hummus with Blue Corn Chips

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Prep Time 15 minutes
Course Snack
Servings 2 cups

Ingredients
  

  • 1 - 15 ounce Can of Chickpeas, drained and rinsed
  • 1/4 cup Extra Virgin Olive Oil, or more as needed, plus more for garnish
  • 1/4 cup Lemon Juice
  • 2 tablespoons Fresh Parsley, roughly chopped, plus more for garnish
  • 2 cloves Garlic, peeled and crushed
  • 1 teaspoon Salt
  • 1/4 teaspoon Asian Toasted Sesame Oil
  • 1/8 teaspoon Ground Cumin
  • Fresh Black Pepper
  • 3 tablespoon Water
  • Smoked Paprika, for garnish

Quick Salsa to Serve on the Side

  • 1 cup Tomatoes, chopped
  • 1/2 cup Basil, chopped
  • 2 Green Onions, chopped
  • 3 tablespoons Olive oil, extra virgin
  • 1 tablespoon Red Wine Vinegar

Instructions
 

Hummus

  • In a blender, combine all the ingredients except for some of the parsley and paprika which should be set aside for garnish.
  • Blend the mixture on low speed until smooth. While blending continue to scrape down the sides often to incorporate all the ingredients.
  • If the mixture is a little dry, add more oil.
  • Garnish with smoked paprika, parsley and a drizzle of olive oil

Quick Salsa to Serve with the Hummus

  • Simply cut tomatoes, green onions and basil. Mix together tomatoes, basil, green onions with some olive oil, vinegar, salt and pepper.

Notes

I like to serve my hummus with Blue Corn Chips and some salsa on the side. 
Another great combination is to serve grilled prawns with your hummus.
Keyword #chickpeas, hummus
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