Spring Green Hummus with Carrots & Snap Peas
We did it again! Another successful debut at the Marin Mart Farmers Market in Larkspur, CA. Thanks to Cyrelle for taking over this one and providing a fabulous spring recipe that the kids loved. You can check out more of Cyrelle’s recipes at her website Wholesome Creations.
1 can of organic low sodium chickpeas, drained
1/2 cup of fresh fava beans (cooked for 5 minutes and shelled)
1/4 cup of fresh parsley and cilantro
Juice from one large lemon
1 clove of garlic
2 tablespoons of tahini paste
1 tablespoon of ground cumin
1/2 teaspoon of cayenne pepper (optional)
1/4 cup of extra virgin olive oil
Sea salt to taste
Combine all ingredients in the food processor except olive oil. Begin running the machine slowly, while adding the olive oil little by little until everything is well incorporated. If too thick add a few extra tablespoons of lemon juice. Serve with carrots, snap peas, or your favorite vegetables, crackers, or whole grain pita bread.