Chick Pea Hummus
Preparation Time: 10 minutes
4 cups cooked chick peas (we slow cook ours for 3 1/2 hours)
1/2 cup water
1/4 cup olive oil
1/4 cup fresh parsley, leaves only
3 tbsp tahini
Juice of 1 lemon
3 cloves of garlic
1/2 tbsp cumin
1 tbsp sea salt
Pinch of cayenne or chili flakes, adjust to your liking!
Place all ingredients in a food processor and blend until smooth.
Makes 4 cups, enough for snacking and can be refrigerated up to 5 days.
From the Wanigan Kitchen