Hummus is a fantastic summer staple as you can take it camping or somewhere with limited refrigeration and it won’t go off. It is full of vitamins and protein, and vegan to boot. It tastes great accompanied by Pemberton-grown carrots, and the secret ingredient is Pemberton-grown cilantro. You can also make your own tahini by grinding raw sesame seeds with a little olive oil in a high-powered blender.
Cumin and Cilantro Hummus:
2 cups cooked chick peas
3 peeled Pemberton garlic cloves
1/3 cup tahini
Juice of 2 lemons (must be fresh)
2 tbs water
4 dashes tabasco sauce
1 tsp cumin
¼ cup cilantro leaves
1 tsp pepper
1.5 tsp salt
Mix chick peas and garlic in food processor.
Add tahini and all remaining ingredients until very smooth. Adjust water amount to desired consistency.
Garnish with a few cilantro leaves. Enjoy!