Description
This hummus is inspired by Max’s Grille in Boca Raton, FL and it simply rocks my world.
Ingredients
- 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained Well
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Water
- ½ teaspoons Salt
- 6 Tablespoons Tahini
- 2 Tablespoons Olive Oil
- 1 teaspoon Roasted Sesame Oil
- 2 Tablespoons Parsley, Chopped
- 2 Tablespoons Sun-dried Tomato, Diced
Preparation
Pulse the chickpeas, lemon juice, water and salt in a food processor until mostly ground. Scrape down the bowl and add the tahini, olive and sesame oils. Process until the mixture is totally smooth and creamy.
Transfer the hummus to a bowl and fold in the parsley and sundried tomoatoes. Refrigerate 1 hour, allowing the hummus to thicken and the flavors to combine.
