When summer days get really hot, I just want to put mint in everything. So, why not in humus? This recipe is on the light side, the fresh mint is cooling. Just the thing for a hot day.
2 cups cooked chickpeas, drained
1 TBS sesame tahini
1TBS lemon juice
1TBS minced fresh mint leaves, plus more for garnish
1/2 minced fresh garlic
1/2 tsp. fine salt
1/8 tsp. coarsely ground black pepper
1/4 cup water
Put all ingredients in the bowl of a food processor. Process until smooth, adding additional water, if needed. Scoop into serving plate, drizzle with a bit of extra virgin olive oil, if desired, and garnish with mint leaves.