Romesco Hummus

hummus, Mediterranean, Romesco, sauce, Victoria Amory -

Romesco Hummus

By: Victoria Amory

Serves: 4


1 (15.5 oz.) can chickpeas, drained

1 lemon, juiced

6 tablespoons tahini

2 tablespoons water

½ teaspoon sea salt

1/3 cup plus 1 tablespoon, Almond & Garlic Romesco Sauce

Olive oil for drizzling

1 tablespoon chopped cilantro

Flatbread Crisps



  1. In a strong blender or food processor add chickpeas, lemon juice, tahini, water, salt and 1/3 cup Almond & Garlic Romesco Sauce. Puree on high until smooth. Be sure to wipe down the sides with a spatula.
  2. To serve, spoon hummus onto a medium sized plate and swirl a hole in the center with a large spoon. Dress with the remaining tablespoon of Almond & Garlic Romesco Sauce. Then drizzle with oil and finish with cilantro. Serve with flatbread crisps for dipping.

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