Greek Hummus Bowl

You’ll need a high-speed blender or food processor. First, add the tahini paste and lemon juice and process for ~1 min until it turns lighter and thicker. Then add the garlic (always use fresh) olive oil, sea salt, cumin & 1 can of chickpeas. Blitz for 30 seconds and then incorporate the second can of chickpeas. Blend until completely smooth. Tip: Slowly add 1 tablespoon of icy cold water for an even creamier, fluffier hummus (this last step is completely optional). To serve, make a dent in the hummus (once it’s on a plate or bowl) and drizzle 1 Tbsp olive oil into it. You can also sprinkle sumac or smoked paprika on top for presentation. Then, add halved cherry tomatoes, organic mini cucumbers, herby marinated feta and kalamata olives. Serve with nachos, pita, naan or crusty sourdough!