Ingredients

• 1

  bag
  Organic Sea Salt Rice Cake Minis suggested substitutions
• 1
  (15 oz.) can chickpeas
• 4

  cups
  water
• ¹⁄₂

  cups
  tahini
• ¹⁄₂

  cups
  onion, thinly sliced
• 2

  tbsp
  olive oil
• 2

  tbsp
  cold water
• 1

  tbsp
  lemon juice
• 1

  tbsp
  vegetable oil
• 2
  cloves of garlic, peeled
• 1

  tsp
  sea salt
• ¹⁄₂

  tsp
  baking soda
• ¹⁄₂

  tsp
  cumin, ground
• Parsley for garnish
• Olive oil for garnish

Instructions

1. In a small sauté pan, add vegetable oil and onion over medium low heat. Sauté for 15-20 minutes, adding a splash of water every 5 minutes and stirring occasionally. Set aside.
2. In a medium saucepan, combine 4 cups water, chickpeas, and baking soda. Boil for 15 minutes, rinse chickpeas under cool water for 1 minute, and set aside.
3. Add all other ingredients except chickpeas to a food processor and purée until smooth. Add chickpeas and cold water. Purée until smooth.
4. Top with the garnish of your choice and dip in with Rice Cake Minis. Hummus will keep for up to 1 week.