BEAT THE HEAT HUMMUS

The heat can be stifling at times, so creating those no-heat-needed meals is key for staying cool when you feel like a sweaty betty :). This hummus is a satisfying blend of quality tahini paste (Soom, my favorite brand, which I have previously mentioned), chickpeas of course, and adding a couple of tablespoons of the Summer Vinaigrette above, for a spectacular sizzle. Serve with fresh veggies and whole grain pita or crackers, or spread on your favorite wrap, add lots of veggies, and lunch or dinner is served
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INGREDIENTS
3 15-ounce cans of chickpeas, drained and rinsed (or prepared fresh)
3 garlic cloves, peeled and sliced into quarters
1/4 cup freshly squeezed lemon juice
1 cup premium tahini paste
2 teaspoons ground cumin
3/4 cup ice-cold water
2 Tablespoons Summer Vinaigrette
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Optional toppings: extra virgin olive oil, paprika, fresh parsley

​PREPARATION
Combine chickpeas, garlic, lemon juice, tahini paste, and cumin in a blender or food processor and pulse to a dense purée. Remove lid and scrape the sides down a bit. Replace lid and remove middle cap. Turn blender or food processor to medium, slowly add the ice water continue to blend until smooth. Add the Summer Vinaigrette and continue to blend. Taste and add salt and pepper for the desired flavor. Place in a serving bowl or save in a closed container in the refrigerator for up to 1 week. When serving as a dip, suggest topping with extra virgin olive oil, paprika and fresh parsley.