1 tsp. Caraway seeds
1.5 tsp. Poppy seeds
1.5 tsp. Sesame seeds
1 large clove garlic chopped
1 Tbsp. minced white or yellow onion
1-2 cloves garlic
2 Tbsp. tahini
3 Tbsp. fresh squeezed lemon juice
1 ½ cups chickpeas (1 can)
1 Tbsp olive oil
½ tsp. Cumin
¼ tsp. Pink salt, or more to taste
1-2 Tbsp. water (as needed, to thin it out)
Preheat oven to 350 degrees Fahrenheit.
Lay out the everything spices (including the garlic and onion) flat on a parchment lined baking sheet and bake for 10 minutes, until the garlic and onion just start to brown and the spices become fragrant. Remove.
To make the hummus, first, in a blender or food processor, pulse or blend the garlic, lemon juice and tahini until smooth, about 1 minute.
Next, add chickpeas, oil, cumin, and salt, and blend again until smooth, about another minute. You can add water, a tablespoon at a time, to give the hummus a smoother, creamier consistency, if desired. Taste and add more salt if needed.
Spoon into a bowl and top with toasted everything spices and a touch of olive oil, if desired.
Serve with veggie sticks or gluten free crackers, or use as a spread or veggie bowl topping.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/everything-hummus/