Elizabeth Finch Ingredients: 1 15-ounce can organic garbanzo beans, rinsed and drained 2 large cloves garlic, crushed with the flat side of a chef's knife 2 tablespoons tahini 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 tablespoon gluten-free, vegan sriracha sauce, plus more for garnish Chopped tomatoes, cilantro and green onions for garnish Directions: Add the crushed garlic and the garbanzo beans to the bowl of a food processor, and pulse until roughly chopped. Add the tahini, olive oil, water, cumin, sea salt and sriracha, and process until smooth, scraping down the sides of the bowl as needed. Add more water, one tablespoon at a time, if a thinner texture is desired. Adjust seasonings to taste. Move hummus to a serving bowl and garnish with chopped tomatoes, cilantro and green onions, as well as more sriracha if desired. Serve with fresh vegetables and whole grain pita chips.
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