Green Chickpea Hummus

In my humble opinion, hummus should be a food group. No, really. It's awesome with veggies or cheese cubes, but it's also got a million other uses. I use this stuff as the dressing in a sandwich, or as the filler in the sandwich. It's also yummy as a side or as protein in a salad.

Hummus ev-ery-thing.

Now, I know not everyone loves hummus to the moon and back the way I do, but maybe this recipe will change your mind. It features tender green chickpeas instead of the regular canned or dehydrated type. This makes for a slightly more mellow flavour, which in my book is just a reason to add more spices. All excuses are good right? Right. 

That being said, I've also swapped out one of the quintessential ingredients (tahini) for sunflower seed paste. It's more protein dense and creamy than tahini, which is awesome. It also has a slightly less nutty flavor, which again is just a reason for more spices. Bonus. 

Throw in some olive oil, lemon, salt & garlic and we're on our way to a show stopping hummus. Now, if you have middle eastern friends, this is a great way to get a heated debate started. Consider yourself warned! ;) 


Ingredients

makes 4 portions

1 1/2 C green chickpeas, thawed and rinsed
1/4 C sunflower seeds
1 lemons, juiced
1/4 C olive oil
1/2 C water/vegetable stock (use up to 1/2 C of water to get a smooth blend)
2 cloves garlic
pinch of salt

Directions

10 mins

Place everything in a food processor & blend until smooth