Hummus You'll Fall In Love With

Ingredients

• 3 cups cooked chickpeas

• 1 roasted shallot or 2 cloves of garlic

• 3 tbsp tahini

• zest and juice of one lemon

• 1 tsp salt

• 1 tsp fresh ground pepper

• pinch of red pepper flakes

• 1/3 cup extra virgin olive oil

• 3 tbsp fresh parsley

• 3 tbsp fresh dill

• 3 tbsp basil leaves

For garnish

• 1/2 English cucumber, thinly sliced

• 1 tbsp fresh parsley

• 1 tbsp champagne vinegar

• 1/3 cup crumbled feta cheese (optional)

Instructions

In a food processor, combine the beans, roasted shallot, tahini, lemon zest and juice, salt, pepper, and red pepper flakes and pulse to combine. With the motor running, stream in the olive oil and stop at the desired smoothness (I like mine a bit textured). Tear the herbs up a bit with your fingers and add to the hummus, pulse a few times until combined. Add more if you’d like. Taste for salt and pepper; and, if you’d like, thin it out with a few tablespoons of water or more lemon juice.

Note: For the roasted shallot, peel and cut it into quarters. Rub a bit of olive oil on the surface and roast at 350°F for about 20 minutes. This is quickest in a toaster oven, and can be done in advance. If you are short on time, 2 garlic cloves make a fine alternative.

The garnish is optional, but it definitely adds a little something different and delicious. Slice the cucumber paper-thin and toss it with the chopped parsley and vinegar. Put the hummus on a serving plate, top with the cucumber mix, feta cheese, and fresh herbs for garnish.