Directions:
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 a time until the hummus has reached a creamy consistency. Taste and adjust salt + 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 + 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 + herbs and then sprinkle the hummus with feta, toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping.
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