INGREDIENTS

• Matcha Hummus
• • 3 cups peeled chickpeas (cooked or canned, if canned, rinse well)
• • 3 Tbsp tahini
• • ¼ cup warm water
• • 1 garlic clove
• • Juice of 1 lemon
• • ½ tsp salt
• • ¼ tsp cumin
• • 2 Tbsp extra virgin olive oil
• • 1 ½ tsp Aiya Culinary Grade Matcha
• Matcha Olive Oil
• • ¼ cup olive oil
• • A pinch of salt
• • ¼ tsp Aiya Culinary Grade Matcha
• Matcha Pita Chips
• • 2 large pita breads, separated and cut up into wedges
• • Matcha olive oil, for brushing (recipe above)
• For Serving
• • Apples
• • Carrots
• • Cucumbers

DIRECTIONS

• 1. In the bowl of a food processor, place the chickpeas and pulse them until they all breakdown and have a fine texture.
• 2. Add the remaining ingredients and process until the hummus is smooth.
• 3. Taste and adjust with extra salt, lemon, juice, tahini (for thickness), water (for thinning out).
• 4. Add the matcha powder and process until blended and the hummus is green.
• 5. Drizzle with some Matcha olive oil on top and serve with your favorite dippers–I used Matcha pita chips, apples, and carrots.
• 6. For the Matcha Olive Oil: Mix all ingredients in a small bowl.
• 7. For the Matcha Pita chips: Preheat the oven to 375°. Lay the pita bread wedges in a single layer on a baking sheet and brush them with a thin layer of the matcha olive oil.
• 8. Bake for 8-10 minutes until crisp.