When summer hits, nothing tastes better than a light, crisp menu. We asked Catering Chef Naz Khan, owner of Naz Kitchen Fun, to create a hummus recipe that would be perfect as a warm weather appetizer. She says, “The hummus is so cold, refreshing and appetizing; tastes extra good as dip or with pita bread in a wrap or sandwich.” Watch how Naz creates and stores her hummus in the video below:

Items needed:

• 1/3 Size Camwear® Food Pan
• 1/3 Size Camwear FlipLid®
• 1/6 Size Camwear Food Pan
• 1/6 Size Camwear Food Pan Lid (Cover w/Handle)
• 1 Pint Camwear Measuring Cup
• Camwear Shakers
• Blender

Ingredients:

• 4-5 cups chickpeas boiled and strained
• ½  cup extra virgin olive oil
• ½  cup lemon juice or more to taste
• 1 tsp salt
• 4-6 cloves roasted garlic
• ½  roasted Bell pepper can be any color or flavor
• 2-4 tbsp Tahini (optional)
• ½ cup sesame seeds
• Garlic powder
• Paprika powder for garnish

Directions:

1. The day before, boil and strain chickpeas. Soak chickpeas in several inches of water inside 1/3 Size Camwear Food Pan overnight.
2. The next day, drain the water and rinse chickpeas.
3. Next, roast pepper in pan with 4 to 6 cloves of garlic and olive oil for about two minutes or until lightly charred. Let cool.
4. Measure 4½ cups of soaked chickpeas with a Cambro Measuring Cup and pour into blender.
5. Add roasted pepper and garlic to blender.
6. Add 1 tsp salt, handful of sesame seeds, ½ cup lemon juice, ½ cup olive oil, and a pitch of garlic powder to blender.
7. Pulse blender until fully incorporated. Optional: Add tahini or more lemon juice to taste.
8. Store in a 1/3 Size Camwear Food Pan and top with olive oil, paprika, and sesame seeds. Cover with FlipLid. Let set and cool overnight.
9. Serve with pita, carrots, cucumber, and any other desired raw vegetables.

ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL CONTENT MANAGER AT CAMBRO.