Ingredients:
2 garlic cloves, minced ( 2 heaping tsp)
½ tsp salt, plus more to taste
1 lemon zested and juiced (2 tsp zest and 2 Tbsp juice)
1 lime zested and juiced (¼ tsp zest and 1 Tbsp juice)
2 (15-oz) cans garbanzo beans rinsed and drained (3 cups)
1 (13 ½ oz) can full-fat unsweetened coconut milk
½ cup tahini, sunflower seed butter or pumpkin seed butter (4 ¼ oz)
¼ cup olive oil
2-inch piece of peeled fresh ginger, minced (2 heaping Tbsp)
1 jalapeno chili, seeded and minced (1 Tbsp) (for a spicier kick, add ½ of the seeds)
2 Tbsp fresh rosemary leaves, minced or 2 tsp dried rosemary
1 Tbsp curry powder
2 tsp ground cumin
Equipment:
Chef’s Knife
Cutting board
Rubber spatula
Can opener
Wire mesh strainer
Juicer
Food processor
Measuring cups and spoons
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Add all of the ingredients to the bowl of a food processor.
- Run the motor until the mixture is smooth, about 2 minutes. Use a rubber spatula to scrape down the sides of the food processor, ensuring that all the ingredients are well combined. Taste and adjust. Refrigerate for about an hour before serving, as the hummus will thicken up once it’s refrigerated.