INGREDIENTS
1 can Dunya Harvest organic chickpeas, drained and rinsed
½ cup water (more if needed)
3 tbsp. tahini  
2 garlic cloves, minced
2 tsp. salt (or to taste)
½ lemon, squeezed
4 tbsp. olive oil
1 tbsp. cumin, ground (optional)

1 handful of pumpkin seeds (optional)

1 tsp. pomegranate seeds (optional)

1 parsley stem, minced (optional)

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INSTRUCTIONS

Add chickpeas to food processor. Reserve one handful for garnish. Add water, tahini, garlic, salt, and lemon, and pulse, slowly adding up to 3 tbsp. olive oil until desired texture and thickness is achieved. Plate hummus, top with remaining chickpeas, drizzle 1 tbsp. of olive oil, and sprinkle with cumin. Top with pumpkin seeds, parsley, and pomegranate. Yields 3 servings. Enjoy!

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