Greek Salad 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. It will turn 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. I like to make a dent in the hummus (once it’s on a plate or bowl) and drizzle olive oil into it. You can also sprinkle sumac or smoked paprika on top for presentation. I then added: halved cherry tomatoes, organic mini cucumbers, herby marinated feta and kalamata olives. So good! Serve with nachos, pita, naan or crusty sourdough!