Author: The Kilted Chef

Ingredients:

• 2 cups canned chickpeas (drained and rinsed)
• 1 cup wild blueberries (fresh or frozen, thawed if frozen)
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp maple syrup or honey (optional, for a touch of sweetness)
• 1/2 tsp> salt
• 1/4 tsp ground cumin
• 4 tbsp water (as needed for desired consistency)
• Fresh blueberries and mint leaves for garnish (optional)

Instructions

1. Prepare the Chickpeas:
2. Drain and rinse the canned chickpeas.
3. Blend the Ingredients:
4. In a food processor or high-speed blender, combine the chickpeas, wild blueberries, tahini, lemon juice, olive oil, minced garlic, maple syrup or honey (if using), salt, and ground cumin.
5. Blend the mixture until smooth, stopping occasionally to scrape down the sides of the bowl.
6. Adjust the Consistency:
7. If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
8. Taste and Adjust Seasoning:
9. Taste the hummus and adjust the seasoning as needed, adding more salt, lemon juice, or sweetener to taste.
10. Serve:
11. Transfer the wild blueberry hummus to a serving bowl. Garnish with fresh blueberries and mint leaves if desired.
12. Serve with pita chips, vegetable sticks, or as a spread on sandwiches and wraps.