Cava-Style Hummus

This cava-style hummus highlights authentic sesame tahini and organic chickpeas for a minimally processed taste similar to restaurant favorites.

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Ingredients

  • 1.5 cups cooked organic chickpeas (rinsed and drained)
  • 0.5 cup organic tahini
  • 3 tbsp extra virgin olive oil
  • Juice of 1 large lemon
  • 2 cloves fresh garlic, minced
  • 1 tsp ground cumin
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. Place the cooked chickpeas into a food processor and pulse until they are slightly broken down.
  2. Add the tahini, lemon juice, minced garlic, and cumin to the processor.
  3. Pulse the mixture several times until it begins to thicken into a paste.
  4. While the motor is running, slowly drizzle in the extra virgin olive oil until the hummus reaches a smooth consistency.
  5. Season with sea salt and cracked black pepper to taste.
  6. Process for an additional 60 seconds to ensure a velvety texture.
  7. Transfer to a serving bowl and top with a light drizzle of olive oil.

FAQ

Can I use canned chickpeas instead of cooked?

Yes, just rinse them thoroughly to remove excess salt.

Is tahini necessary for this recipe?

Tahini adds a rich nutty flavor and creamy texture. However, if you prefer, you can substitute with another nut paste like peanut or cashew butter, though the taste will vary.

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