Recipe and photos by Pauline Stevens

1 clove garlic, smashed
2 cans garbanzo beans (approx. 15 oz ea.), drained
8 T. tahini
1 oz. extra virgin olive oil, plus extra to drizzle
11/2 T. lemon juice
1t. salt, to taste
Option: add 1/4 t. cayenne pepper or 1t. paprika

PREPARATION

Rinse the garbanzo beans and place them on a kitchen towel. Gently rub to remove the skins. Simmer for 15 minutes and drain.

Place garbanzo beans and remaining ingredients in a blender or food processor and mix until smooth.

Drizzle with extra virgin olive oil and add your preferred toppings, such as grape or cherry tomatoes, basil, kalamata olives, and a sprinkle of edible flowers for a little extra flair.

Pair hummus with bread, crackers or scoop it with your favorite veggies.

About the Contributor

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.