Ginger Matcha Hummus

I'm taking matcha a savory direction with a little app. As I've been doing a lot these days, I figured it was fitting to add flavor with a bit of grated ginger-it turned out delicious.

I like to serve this with with veggies, but it's also delicious spread on a sandwich or in a wrap.

---

YOU WILL NEED

• 1 cup can chickpeas, drained

• 1/8 cup fresh parsley

• Juice from one lemon

• 2 tablespoons runny tahini  

• 2 tablespoons olive oil

• 2 teaspoons matcha

• 1 garlic clove, peeled

• 1/2 inch piece fresh ginger, peeled and grated

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon ground cumin

• Olive oil, for serving

• Black sesame seeds, for serving

• Matcha, for serving

---

TO MAKE

In a high-powered blender or food processor, add the chickpeas, parsley, lemon juice, tahini, olive oil, matcha, garlic, ginger, salt, and cumin. Process at a low speed until fully incorporated and smooth.

Spread the hummus on a plate and drizzle with olive oil. Sprinkle black sesame seeds and matcha over the top.

Serve with fresh veggies or crackers.

---

---