I first had lemon hummus two years ago at a friend’s Christmas party. I still have no idea what that exact recipe was but this tastes pretty similar and I’m happy about it!
- 1 15 oz can of chickpeas, drained and rinsed
- 1-2 cloves garlic
- 2-3 fresh squeezed lemon juice
- 1/2 tbsp lemon zest
- 2 tbsp creamy tahini
- 2 tbsp EVOO
- 2 tbsp filtered water
- 1/2 tsp sea salt
- Dash of black pepper
- 1/4 tsp turmeric optional, for color
Quick and easy method: Toss everything in a blender or food processor and blend until smooth (I don’t removed the chickpeas shells). Stopping to scrape down the mixture off the side of the blender if needed. Add a little more water or tahini if the mixture is too thick.
Longer method: Drain and rinse the chickpeas and add to a small pot of boiling water. Let boil for 10-15 minutes, or until the chickpeas have softened. This method makes super creamy hummus! Drain and rinse the chickpeas again and then add to a blender or food processor with everything else and blend until smooth.
Have you tried lemon hummus before? I’m seriously hooked and I can’t wait until I get another can of chickpeas to make this again. Enjoy!