This smooth, creamy, homemade hummus is amazing both as an appetizer for entertaining and a healthy school snack for hungry kids.
- 1 can chickpeas
- 3 large cloves garlic, crushed and peeled
- 1/3 cup 88 Acres Watermelon Seed Butter Unsweetened
- 2 tablespoons lemon juice
- 3/4 - 1 teaspoon salt
- 2 tablespoons olive oil (if avoiding oil, substitute water or more lemon juice)
Add chickpeas to a food processor or high-speed blender along with garlic, Watermelon Seed Butter, lemon juice, sea salt, and olive oil. Blend until creamy and smooth, scraping down the sides as needed.
Taste and adjust the seasoning as needed.
If the hummus is too thick, add water or oil one tablespoon at a time to thin until you reach the desired consistency.
Spoon hummus into a shallow bowl and form a well in the center. Drizzle with olive oil, and top with freshly ground black pepper, toasted watermelon seeds, crushed red pepper flakes or fresh herbs. Enjoy with vegetables, pita chips or as a spread on a sandwich.