Loaded Hummus

and topped with tasty mediterranean flavors.

garlic hummus

• 4 tablespoons of tahini
• 1 can chickpeas or chickpeas (15.5 ounces), skinned
• ½ lemon, seeds removed and juiced
• 3 tablespoons of cold filtered water
• 1 tablespoon of olive oil
• 1 tablespoon of garlic powder
• 1 clove of garlic
• 1 teaspoon salt
• 1 teaspoon pepper

Hummus Sauces

• ¼ cup of black olives,
• ¼ cup tomatoes, chopped
• ¼ cup cucumber, chopped
• ¼ cup red onion, finely chopped
• 1/4 cup artichoke hearts, chopped
• 1 teaspoon of paprika
• 1 teaspoon cumin
• 1 teaspoon sesame
• 2 teaspoons of olive oil
• pepper and salt to taste

Instructions

1. Drain and rinse the beans to remove any excess canning water that may be in the beans. For a creamy hummus, remove the skins of the chickpeas.
2. Combine chickpeas, tahini, lemon juice, filtered water, garlic powder, salt, and olive oil in a food processor or high-powered blender. Mix all ingredients until creamy.
3. Take the hummus in a serving bowl.
4. Mix all the topping ingredients together in a small bowl. Sprinkle with hummus and serve.
5. Leftovers will be wrapped 3 times in the refrigerator.