Olive Parsley Hummus

By: Ben McKeown

traditional hummus with a twist of seasonal herbs and olives.

Servings: 6-8

Prep time: 00:06

Ingredients

• 425g of cooked (soaked overnight before cooking) or canned organic chickpeas (soaked).
• 1 or more, fresh lemon, squeezed (depending on taste) or 1/8 cup of balsamic as an alternative.
• 1 1/2 tablespoons tahini
• 1 cloves garlic, crushed
• ½ teaspoon, organic dried turmeric powder
• 1/2 cup organic cold-pressed extra virgin olive oil
• 5 large kalamata olives, pitted
• ¼ cup parsley leaf
• Salt and black pepper to taste

Instructions

1. Rinse chickpeas well, soak overnight in clean, purified water and rinse and cook in the morning (if dried) or rinse well if from a can.
2. Add chic peas to all other ingredients, and blend well in a blender.
3. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
4. Add more olive oil and lemon juice to smoothen the texture if desired.
5. Serve with gluten-free crackers, vegetable sticks or lavash bread.