It’s been a lot of fun experimenting with rhubarb, and where it can serve as a delicious local alternative to lemon. Definitely works great in hummus! Topped with a handful of edible flowers from the garden, lunch is a wrap!
As usual, I haven’t ever measured things out when throwing together a batch of hummus — I tend to eyeball amounts of everything as I throw it into the food processor, then keep dipping my finger in and adjusting with a little more of this and that until it sings. I’ve done my best to approximate, but I suggest taking the same approach and adjust to the balance you like.
3-5 stalks of rhubarb, sliced
2 cans or equivalent (about 4 cups) cooked garbanzos
2-3 tablespoons of olive oil
1-2 tablespoons tahini, to taste
1-2 teaspoons cumin, or to taste
1 teaspoon salt and pepper, or to taste
1/2 teaspoon chili powder, or taste
A few sprigs fresh herbs — cilantro, parsley, thyme, etc. (optional)
Place rhubarb in a small pot with a splash of water, cover, and let cook until soft and beginning to fall apart. Blend with remaining ingredients in a food processor and adjust to taste.