Fall Hummus Bowls | Kim Sunée

Ingredients

• 1 (29-ounce) can chickpeas (garbanzo beans) (do not drain liquid)
• 1/3 cup extra-virgin olive oil
• 1/2 cup good-quality tahini, such as Soom or J oyva
• Juice of 1 large lemon (about 3 tablespoons)
• 2 to 3 cloves garlic, smashed and chopped
• 3/4 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper (optional)
• For Serving: seared scallops; parsley leaf and date salad; flatbread; soft-boiled eggs; raw or roasted vegetables
• Garnishes: pomegranate molasses; pomegranate arils; flake salt