1/3 Cup Bones & Marrow Broth
19 Oz. Canned Chickpeas Rinsed and Drained
1/3 Cup Tahini
1-1.5 Garlic Clove, Minced (depending on taste)
1/3 Cup Lemon Juice, Freshly Squeezed
1 Heaping Tsp. Cumin
1 Heaping Tsp. Paprika
1 Heaping Tsp. Salt
1/3 Cup Olive Oil
Fresh Dill (to taste preference)
Add can of Chickpeas and Bone Broth to a medium pot. Bring the Broth to a boil on medium heat.
Reduce to a gentle simmer for about 10 minutes until the Chickpeas have soaked up almost all of the broth.
Combine Chickpeas and all the remaining ingredients (except the Olive Oil) to a food processor.
Process until smooth while slowly adding the Olive Oil and Dill
Taste occasionally until desired dill flavour is reached.
Serve with Olive Oil, garnish with a sprig of fresh Dill and Roasted Chickpeas.
Note: For a Traditional Hummus Omit Dill