No Ho-Hum Hummus

Becca's Petites Flambeaux snack mix

1 cup good quality tahini (I use Soom Foods or Sadaf)

1 Tbsp, olive oil (for roasted*)

2 tsp sea salt, divided*

1 tsp cracked black pepper

3-4 cloves garlic, peeled

Spices of your choice for roasted, 1/2 tsp each: cumin, paprika, turmeric, chili powder (for roasted*)

Lemon, juiced

Green onions for garnish

(Optional) Roasted Chickpea Preparation:

Pre-heat oven to 400°F
Drain the liquid from the can of chickpeas and reserve. Rinse chickpeas thoroughly under running water and gently pat dry with a clean dish towel or paper towels work well too. Remove any skins - they should slide off quite easily under the running water; otherwise, it’s not necessary
Evenly coat the chickpeas with the olive oil and sprinkle generously with sea salt. You can use as little or as much oil here as you like. Place on baking pan/dish
Roast the chickpeas for 20-30 minutes in the oven, tossing halfway through
Remove the chickpeas from oven and sprinkle with spices, tossing to coat evenly
Toss over the hummus along with the Flambeaux snack mix and keep the rest in an airtight container

Hummus Preparation:

2 cans of chickpeas (drain one can and reserve water from the second can)
Juice from one large lemon
Aquafaba from can of chickpeas (use half first, then add more if you want creamier consistency)
3-4 cloves of garlic
1 tsp sea salt
1 tsp cracked black pepper
Blend everything in the high speed blender until smooth and creamy. Garnish with toppings & enjoy! Save leftover hummus for our EZ Mediterranean Toasties