My Lebanese friend laughed at me when I asked her what the best store-bought hummus was. Once I learned how easy it is to make your own hummus at home, I never bought it again!
Technique tip: If you don't like the bite of raw garlic, roast it in the oven first.
Swap option: Not in the mood for the flavor of tahini? You can substitute any nut butter instead. I have tried peanut butter and almond butter, and they are both great.
- One 15.5-ounce can chickpeas
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 2 small cloves garlic
- Ice water
- 2 tablespoons olive oil
- 4 slices bread, toasted (I use multigrain bread)
- Sprouts or micro greens
- Avocado slices
- 4 eggs, soft boiled
- Sea salt and freshly ground black pepper
- 4 ounces goat cheese, crumbled
- 2 ripe avocados, sliced
1. In a food processor combine the chickpeas, tahini, lemon juice, turmeric, garlic and 3-4 tablespoons of ice water until smooth.
2. With the machine running, drizzle in the olive oil and season with salt and pepper.
3. Smear each piece of toast with hummus and top with micro greens, several slices of avocado and a boiled egg. Sprinkle with salt, pepper and crumbled goat cheese.