2 Cans of Chickpeas, drained and well rinsed
3 Cloves of Garlic, minced
1/2 Cup of Tahini
1 Lemon, juiced
1/2 Cup of Class V
Pita, Naan, or Crostini
Combine all ingredients except Class V IPA in a food processor or sturdy blender. Begin blending at high speed. Slowly pour in Class V and push down sides until desired consistency is reached.
Chill for 2 hours to allow the flavours to come together.
You can use anything you want for dipping. If you want to achieve the bowl shape with your pita and don’t have a deep fryer, simply sprinkle some cooking oil on a pita, trap it between two oven safe bowls of the same size, and bake at 400 degrees for 12 minutes or until crispy and golden. Let cool before filling with hummus.
Garnish with chives and a little bit of your favourite salsa.