Mari’s Best creamiest lemony hummus

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Jerry Grajewski

Hummus filling and roasted red peppers make this wrap a perfect lunchtime idea.

Ingredients

3 cups cooked (or canned chickpeas if you must) (reserve a few chickpeas for garnish)

¾ cup ice cold water (plus more if you need it)

1 cup tahini paste

2 tablespoons fresh lemon juice

2 ½ teaspoons sea salt

1 garlic clove

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Preparation

To cook chickpeas, place 3 cups dry chickpeas into large stock pot with 6 cups water and bring to boil. Reduce heat and simmer for 2 hours. Drain and place back into pot and cover with water.

Place peeled chickpeas with all ingredients into food processor and run for up to 5 minutes, the smoother the better. You may wish to add more water if its too thick but should be e nice thick consistency.

To serve place hummus into serving dish, making a smoosh with the back of your spoon. Drizzle with olive oil. Serve with pita, crackers or baguette.

You can also store in airtight container in fridge for up to a week.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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