Lemony Hummus
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 large plates of hummus
Ingredients
- 1 or 2 medium cloves of garlic
- Two 15.5-ounce cans* chickpeas, drained and rinsed
- 1/2 cup fresh lemon juice (from about 2 to 3 lemons)
- 2 tablespoons water
- 1/2 cup tahini
- Salt to taste
- Extra virgin olive oil for drizzling
- Spices or herbs for topping (for instance, sumac, za’atar, paprika, cayenne pepper)
- For serving: pita bread (either store-bought or homemade), or whatever else you’d like to use for dipping (carrots, cucumbers, etc.)
Instructions
- Chop the garlic in a food processor fitted with the blade attachment.
- Add the chickpeas, lemon juice, and water and continue to process for a minute or two, until it smooths out.
- Add the tahini and process until thick and creamy.
- Taste and adjust the seasoning, depending on how well the canned chickpeas have already been seasoned.
- Spread half of the hummus in a thin, even layer on a plate (about 1/2 – 3/4 inch thick). Drag the back of a spoon across the surface, dipping the spoon into the hummus to create little pockets as you go. Moving in a spiral over the surface works well (see the video below).
- Use the rest of the hummus for another plate, or keep it in the refrigerator or freezer for another time.
- Drizzle with extra virgin olive oil and dust with herbs or spices.
Notes
* If you’d prefer to use dried chickpeas, check out my other hummus recipe for instructions.
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Find it online: https://cardamomandtea.com/14/zesty-lemon-hummus/