Loaded Hummus

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Chickpeas
  • 1 15-ounce can Garbanzo beans
  • 2 small cloves Garlic
  • 1 Parsley, fresh
  • 1 Pomegranate seeds
  • 1 Red onion

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed
  • 1/2 cup Tahini

• Baking & Spices

  • 3/4 tsp Kosher salt

• Dairy

  • 1 Freshly crumbed feta

• Liquids

  • 1 Water

Found on whatsgabycooking.com

Ingredients

• 1 15-ounce can garbanzo beans, drained and peeled
• 1/2 cup tahini
• 2-3 tablespoons freshly squeezed lemon juice, more as needed
• 2-3 small cloves garlic, roughly chopped
• 3/4 teaspoon kosher salt, or more to taste
• Water as needed
• ½ cup chickpeas, dried and roasted until just toasty
• thinly sliced sliced red onion
• fresh parsley
• freshly crumbed feta
• pomegranate seeds

Directions

• In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form.
• Scrape down the sides and blend again until everything is the same consistency.
• Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
• Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
• To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips.