INGREDIENTS

HUMMUS

• 2-4 cloves garlic depending on your taste

• juice from 1 lemon

• 1 (14 ounce) can chickpeas (reserve the liquid in the can)

• 1/2 cup tahini sesame seed paste

• 1 tablespoon white miso paste or 3/4 teaspoon kosher salt

• olive oil or drizzling

TOPPINGS

• 1 small zucchini sliced thinly or diced

• 1 small summer squash sliced thinly or diced

• 1 peach or nectarine sliced

• 1 cup cherry tomatoes halved

• 1 ear sweet corn kernels removed from the cob

• 1 handful watercress spinach or arugula

• fresh basil and or mint

• crumbled feta

• 1/2 cup toasted pepitas

• 2 tablespoons toasted sesame seeds

INSTRUCTIONS

1. To the bowl of a food processor, add the garlic and lemon juice, pulse until finely ground. Add the chickpeas, 2-3 tablespoons of the liquid in the chickpeas can, the tahini, miso paste or salt. Puree until smooth. With the machine running, stream in 1 tablespoon chickpea liquid a time until the hummus has reached a creamy consistency. Taste and adjust salt + lemon as needed.

2. In medium bowl, toss together the zucchini, summer squash, peach slices, tomatoes and corn. Add a drizzle of olive oil and a pinch of salt + pepper. Toss well to combine.

3. Spoon the hummus into a serving bowl and serve drizzled with olive oil and topped with the fresh veggies. Add a handful of fresh greens + herbs and then sprinkle the hummus with, feta, toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping. EAT! 🙂

Recipe is from https://www.halfbakedharvest.com/farmers-market-hummus/

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