Creamy chickpeas, yellow zucchini, garlic, green onions, cherry tomatoes, olive oil, and tahini.
Hummus is something I always have on hand whether it’s store-bought or homemade. I’m always ready to try out new hummus. I’m pretty picky when it comes to how I like it so I really try to make it mostly at home. Store options often have too much cumin, off-tasting lemon, and a lack of nutty tahini paste.
This hummus recipe has it all! Creamy chickpeas, nutty tahini, and a whole bunch of fresh vegetables blended right in. Put together in under 15 minutes it’s the perfect dip, sandwich spread, or mid-day snack. Check out my tips and tricks below for the best garden hummus. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST GARDEN HUMMUS
ENJOY THIS RECIPE WITH:
- YOGURT LEMON CHICKEN W/ CILANTRO OIL
- YOGURT MARINATED HALF CHICKENS + FETA CUCUMBER SALAD
- BALSAMIC CHICKEN WRAPS
INGREDIENTS
- 15oz chickpeas
- 1 Yellow Zuchinni, diced
- 10 Cherry Tomatoes
- 4 Garlic Cloves
- 3 Green Onions
- 1/3c Tahini Paste
- 1Tb Red Wine Vinegar
- 1/4c Olive Oil
- 2Tb Parsley, fresh chopped
- Salt
- Pepper
- 1/2tsp Cayenne Pepper
INSTRUCTIONS
- Simmer the chickpeas, zucchini, tomatoes, garlic and green onions in just enough water to cover fully.
- Sprinkle with salt and simmer for 5 minutes on a full boil.
- Drain then add the vegetables and cayenne in a blender. Blend low to high till smooth. Add in tahini, and olive oil. Season with salt and pepper to taste. Add in parsley and red wine vinegar.