- Makes about 2 cups
- Gluten free
From the pantry:
- 2 tablespoons extra-virgin olive oil + extra for drizzling
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- Pinch cayenne pepper
- ½ teaspoon Triquetra Health Organic Spirulina Powder
From the market:
- 1 lemon – juiced (3 tablespoons)
- Tahini – 6 tablespoons
- 1 can (15 oz) chickpeas – rinsed
- 1 garlic clove – minced
- Fresh cilantro or parsley – 1 tablespoon, minced
- Filtered water – ¼ cup
1. Combine water and lemon juice in small bowl. In a separate bowl, whisk tahini and oil together. Set aside 2 tablespoons of chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, cayenne, and spirulina powder until nearly fully ground, about 15 seconds. Scrape down processor vessel with a rubber spatula. With machine running, add lemon/water mixture in steady stream while continually scraping contents with the spatula, about 1 minute.
3. With machine running, add tahini/oil mixture in a steady stream and continue processing until smooth and creamy, about 15 seconds. Keep scraping down as needed.
4. Transfer the hummus to a bowl and cover with plastic wrap or lid. Allow it to sit in room temperature, about 30 minutes for flavors to mesh. Sprinkle with reserved chickpeas and cilantro or parsley, drizzle with oil, and serve with pita chips/bread, fresh vegetables, or on sandwiches/wraps. The Spirulina Hummus can be stored in the refrigerator for up to 5 days. Enjoy!