Classic Hummus with a Seasonal Twist at the Urban Garden Festival

This past Saturday, May 18th, I spent the day with the Masters Gardeners of Davidson County at their Urban Garden Festival. The weather was lovely, warm and sunny with a slight breeze, and the people attending seemed happy to be learning about plants and all the different ways to use them. Cooking Up shared a twist on the classic hummus by adding the tart juice of lemons and thyme grown in my garden. Below is the recipe adapted from The Mezze Cookbook Sharing Plates from the Middle East by Salma Hage, a James Beard Award-winning author.

Lemon-Thyme Hummus

2 (14 ounce) cans chickpeas or garbanzos

3 garlic cloves

4 tablespoons Tahini (sesame paste found at most grocery stores as well as at specialty stores)

juice of 3 lemons

large pinch of sea salt

2-3 sprigs of thyme

Drain 1 can of chickpeas. In a blender place the drained chickpeas, along with the other can, including it’s liquid and add all other ingredients, and process until smooth

Transfer to a dish and serve with a drizzle of olive oil.

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