• Alison Elliott

Summer Hummus


1 15.5 oz can chickpeas

1 tbsp. Lemon juice

2 tbsp. Olive oil

1 tsp. Cumin

1/2 tsp. Salt

2 Cloves of garlic



1 Peach (chopped)

1 Ear of corn (sliced off the cob)

6 Cherry tomatoes (halved)

1 tbsp. Fresh mint (sliced)

Combine the chickpeas, lemon juice, olive oil, cumin, salt, and garlic in a food processor. Blend for 2-3 minutes or until the mixture is creamy. Lay the hummus on a serving dish and add the toppings. Serve chilled with fresh cut veggies, falafel, or chips.

Serving Size: 4

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