Description
A zesty and creamy lemon hummus, perfect as a dip or spread, made with chickpeas, tahini, fresh lemon juice, and garlic.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- 1 teaspoon lemon zest (optional, for extra lemon flavor)
Instructions
- In a food processor, combine tahini and lemon juice. Process for 1 minute to whip and create a creamy base.
- Add the minced garlic, olive oil, cumin, and a pinch of salt. Process for another 30 seconds.
- Add the chickpeas to the food processor. Process until thick and smooth, about 1-2 minutes.
- While the food processor is running, slowly add water 1 tablespoon at a time until the desired consistency is reached.
- Taste and adjust seasoning, adding more salt or lemon juice if needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with lemon zest if desired.
Notes
- For extra smooth hummus, peel the chickpeas before blending.
- This hummus can be stored in the refrigerator for up to a week.
- Pairs well with pita bread, vegetable sticks, or as a spread in wraps.