ADAPTOGENIC HUMMUS + Lettuce Wraps | A Summer Delight

One of the greatest secrets to getting silky, creamy (and non-watery) hummus is a food processor. Seriously, it’s that easy. Add tahini and lemon juice to your food processor, and then turn it on and process for a minute or until they whip up into a creamy paste. For simple OG hummus, that's all you need.

You, of course, you can add just about anything to it. From roasted red peppers, to garlic, to chimichurri, to sun dried tomatoes... sky's the limit. What we particularly love about hummus, other than it being DELICIOUS, is that it's a high protein carrier or base to plant medicines. You'll likely not taste the flavor of the adaptogen, supplement or anything in between, and you're getting your botanical medicine into a nutrient dense meal. Good fats + good protein + medicinal add-on's = resilience!

Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It’s commonly eaten in the Middle East and the Mediterranean. Now-a-days you can find hundreds or thousands of varieties of store-bought versions, and you can still use those when you're on a pinch... but nothing beat's homemade! 

• 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
• 1/4 cup (60 ml) well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water 
• Dash ground paprika or sumac, for serving
• Optional 1tsp of Adaptogenic Tonic or 1.5tsp Adaptogenic Powder 

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.