Hummus

1 cup cooked chickpeas, or 1 can

1/2 cup reserved cooking liquid, or water from can

1/2 cup tahini sesame paste

1/4 cup cilantro lime pesto (see recipe below)

1/4 cup extra virgin olive oil

3 tablespoons freshly squeezed lime juice

1 tablespoon garlic, minced

1 teaspoon ground cumin

1/2 teaspoon kosher salt

In a blender or food processor add chickpeas, pesto, tahini, olive oil, lemon juice, garlic, cumin and salt. Puree while adding reserved chickpea liquid. Blend until and smooth and delicious. For a creamier consistency, add more olive oil while blending. 

Pour into a serving dish. Add a few spoon fulls of cilantro lime pesto (see recipe below) and a hand full of roasted chick peas (see recipe below) overtop. Garnish with a drizzle of olive oil and cilantro sprigs. For added heat try adding chili flakes or a dash or two of cayenne powder.

Cilantro Lime Pesto

2 cups chopped cilantro

1 cup chopped Italian parsley

3 tablespoons freshly squeezed lime juice, or 1 and 1/2 limes

1/2 cup extra virgin olive oil

1/2 cup pumpkin seeds, no shell

1/4 cup red onion, chopped

1 tablspoon garlic, minced

1 teaspoon kosher salt

In a blender or food processor add cilantro, parsley, juice, seeds, onion and garlic. While bleeding add olive oil slowly until smooth. For a softer pesto add more olive oil or lemon juice.

Oven Roasted Chickpeas

1 cup cooked chickpeas, or 1 can

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne powder

Blot chickpeas to dry. In a bowl toss chickpeas with olive oil, salt, garlic, cumin, paprika and cayenne. Spread evenly on a baking sheet and place in a preheated 450 degree oven. Roast 20 to 30 minutes or until just brown and crisp.