HEAVENLY HUMMUS

styled by TAYLOR BENNETT
photograph by KELLY MOORE CLARK

Take a cue from spring spreads and dive into the season’s most satisfying treat. This authentic hummus light and creamy and packed full of flavor.

What you’ll need: 
1/4 cup lemon juice
1/2  cup tahini paste
2–3 garlic cloves
1/4 cup olive oil
1/4 cup water
1 teaspoon salt, more to taste
1/4 teaspoon pepper
1 teaspoon cumin
14-ounce can chickpeas, 
rinsed and drained

Place lemon juice, garlic cloves, tahini paste, water and olive oil in a food processor and whip until creamy. Add salt, pepper, cumin and chickpeas and blend. Add cold water to the mixture until the consistency is really smooth. Add salt and lemon as needed. Next, spoon hummus into a bowl and create a well for the olive oil (or any other sauces you may like). Add toppings like snap peas, radishes, carrots, cucumbers or any crudite you desire. Drizzle with olive oil and sprinkle with fresh herbs and spices.