Spiced Hummus with Chef Lynnette of Superfood School

Spiced Hummus with Chef Lynnette of Superfood School

INGREDIENTS

• 1 1/2c garbanzo beans (one 15oz can)
• 1tb tahini
• 1tb tomato powder
• 1 clove garlic
• 1t thyme (1 ½ t fresh)
• 1/4t lemon juice (optional but ideal)
• Salt/Pepper to taste

METHOD

1. Drain beans, reserve liquid.

2. Puree all ingredients until combined.

3. Scrape down sides of bowl and process for 1-2 more minutes, until smooth.

4. Gradually add liquid, until desired consistency is reached.

5. Taste and adjust seasoning.

6. Garnish with chopped sun-dried tomatoes, and/or herbs before serving.

7. Add oil for extra texture if desired

NOTES from Chef Lynette

Roasted garlic instead of raw
2 hearts of palm (use the rest for a veggie ceviche)

Garbanzo Beans
Canned = Easiest (one 15oz can , drained)
Cooked = Cheapest
Raw + Sprouted = Healthiest
Roasted = Tastiest

Using dried beans? Follow the package directions.

For best nutrition + digestion?
Sprout them first.

Visit Chef Lynnette's accessible plant-based recipes and courses at: https://www.superfoodschool.com/about