The third week of my CSA from Sugar Camp Farm brought carrots, radishes, baby turnips, kale, lettuces, spring onions, and kale. With radishes from a friend’s garden I had a bountiful harvest and needed a way to use it all. Hence, hummus dip. The creamy, tahini-rich dip is the perfect complement with the crisp young veggies. Don’t hold back on the tahini or the oil in this recipe. It’s what makes it super creamy.
1. Place garlic cloves in food processor and pulse until finely chopped. Add garbanzo beans, lemon juice, and salt and tahini. Process until smooth and creamy (about 2 minutes). Place in a bowl and drizzle with extra virgin olive oil and ground sumac. Serve with vegetables and pita bread.
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