𝗠𝗲𝗱𝗶𝘁𝗲𝗿𝗿𝗮𝗻𝗲𝗮𝗻 𝗛𝘂𝗺𝗺𝘂𝘀 𝗕𝗼𝘄𝗹
15 ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
1-2 garlic cloves
½ teaspoon salt
2-3 ice cubes
1 cup cooked quinoa
2 cups baby spinach
½ red onion sliced
½ pint Cherry tomatoes quartered
½ English cucumbers sliced
1 cup chickpeas
½ cup olives pitted
Chopped parsley for serving
Extra virgin olive oil for serving
Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
Add the lemon juice, tahini, garlic cloves, salt & 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
Assemble the remaining ingredients on top of the hummus as desired.