FARMERS MARKET HUMMUS

Recipe by www.halfbakedharvest.com

According to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century, although it is popular in Greek cuisine, too.

Hummus

2-4 cloves garlic depending on your taste juice from 1 lemon

1 can chickpeas (reserve the liquid in the can)

1/2 cup tahini sesame seed paste

1 tbs white miso paste or 3/4 tsp kosher salt olive oil for drizzling

Toppings

1 small zucchini sliced thinly or diced 1 small summer squash sliced thinly or diced

1 peach or nectarine sliced

1 cup cherry tomatoes halved

1 ear sweet corn kernels removed from the cob

1 handful watercress spinach or arugula fresh basil and or mint crumbled feta

1/2 cup toasted pepitas

2 tbs toasted sesame seeds

To the bowl of a food processor, add the garlic and lemon juice, pulse until finely ground.

Add the chickpeas, 2-3 tablespoons of the liquid in the chickpeas can, the tahini, miso paste or salt. Puree until smooth.

With the machine running, stream in 1 tablespoon chickpea liquid at a time until the hummus has reached a creamy consistency.

Taste and adjust salt and lemon as needed.

In medium bowl, toss together the zucchini, summer squash, peach slices, tomatoes and corn.

Add a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.

Spoon the hummus into a serving bowl and serve drizzled with olive oil and topped with the fresh veggies.

Add a handful of fresh greens and herbs and then sprinkle the hummus with toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping.