Poppy Seed Hummus

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed

• 1/4 cup tahini (well-stirred)

• 2 tbsp Hasho poppy seeds (lightly toasted for extra depth)

• 2 tbsp fresh lemon juice

• 1 clove garlic, minced

• 2 tbsp olive oil (plus more for drizzling)

• 1/2 tsp ground cumin

• Salt to taste

• 2–4 tbsp cold water (to desired consistency)

Optional for topping:

• Extra olive oil

• Hasho Poppy seeds

• Flaky sea salt

• Everything bagel seasoning

• Warm pita or flatbread for serving

Instructions:

1. Blend the base: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a generous pinch of salt. Process until smooth, scraping down the sides as needed.

2. Adjust texture: Add cold water one tablespoon at a time until the hummus reaches a creamy, spreadable consistency.

3. Add poppy seeds: Pulse in the poppy seeds briefly—just enough to mix them evenly through the hummus without breaking them down.

4. Serve: Spoon the hummus onto a shallow plate or bowl. Swirl with the back of a spoon, drizzle with olive oil, and sprinkle more poppy seeds or seasoning on top.

5. Enjoy: Best served slightly chilled or at room temp with pita chips, veggies, or as a sandwich spread.