Hummus with Spring Veggies

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.

    Ingredients

    • 2 garlic cloves
    • 3 cups garbanzo beans
    • juice of 2 lemons
    • 1/2 teaspoon salt
    • 1/2 cup tahini

    Preparation

    1
    2

    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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