“Hummus is one of our always-in-rotation snacks. So reliable. So delicious. But lately we’ve been making it from scratch and realizing it should be treated as much more than a quick bite. You can slice raw veggies from your box and serve yourself a personal crudité platter, like we’ve done here. If you’re looking for something more filling, add falafel or spiced lamb and serve with pita. Sounds like dinner to us.” — Misfits Market

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Creamy, Coriander & Cumin Chickpea Spread

TIME: 15 MIN
SERVES: 10+

Ingredients:

• 3 (15.5 oz) cans cooked chickpeas, rinsed and drained

• 3/4 cup Organic Tahini

• 3-4 large cloves garlic, peeled

• 1 small sweet onion, peeled and roughly chopped

• 3 medium lemons, zested and juiced

• 1/4 cup olive oil

• 2 tsp cumin

• 1 tsp coriander

• 1 tsp cracked black pepper

• 1-2 tsp sea salt

Method:

1. Add everything to a food processor or high-speed blender, and pulse to combine.

2. Increase the speed and continue to process until smooth and consistent, adding cold water or extra olive oil to loosen, as needed. Taste test and adjust to preference. (Blend for about 6-9 minutes for ultimate fluffiness).

3. When ready to eat, transfer to a bowl or platter. Top with garnishes (optional) like fresh cilantro, feta cheese, and/or diced red onion. Pair with pita bread and/or vegetables, or even in a wrap, you name it. Enjoy!

Notes:

• It will thicken as it chills in the fridge.
• For a more traditional hummus recipe, my friend Cosette has an amazing, authentic resource here. She breaks down the cooking process and explains the why. Her other recipes are just as phenomenal!
• For other delicious recipes to create or pair alongside, visit the Kitchen Journal.