YEILD: 1 QT
3 T ROASTED GARLIC PUREE
1 C HEMPSEED TAHINI
½ C SESAME TAHINI
1/3 C FRESH LEMON JUICE
¼ C EVO
4 T CRICKET POWDER (WE LIKE AKETTA)
2 T SESAME OIL
1 C WATER
3 T HONEY
1 TSP. SRI LANKEN ROASTED CURRY
1 TSP TOASTED CUMIN
3 C CHICKPEAS
METHOD:
1. Hydrate the cricket powder with lemon juice in Food Processor.
2. Add garlic, curry and cumin and blend.
3. Add chickpeas, sesame tahini, hempseed tahini (or paste) sesame oil and blend.
4. Drizzle in EVO until creamy and smooth, add salt and pepper to taste.
5. If Hummus is too thick, add a little water.
