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LEMON HUMMUS | What Robin Eats

LEMON HUMMUS

LEMON HUMMUS

10 mins prepServes 6

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!

6 servings

What you need

turmeric

¼ tsp turmeric

EVOO

2 tbsp EVOO

chickpea

lemon zest

½ tbsp lemon zest

garlic clove

1 clove garlic clove

fine sea salt

½ tsp fine sea salt

fresh squeezed lemon juice

2 tbsp fresh squeezed lemon juice

filtered water

2 tbsp filtered water

black pepper

1 dash black pepper

tahini

2 tbsp tahini

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Instructions

Quick and easy method: Toss all ingredients (drained and rinsed chickpeas, garlic, lemon juice, lemon zest, tahini, EVOO, filtered water, sea salt, black pepper, and optional turmeric) into a blender or food processor and blend until smooth. Stop 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 (for super creamy hummus): Drain and rinse the chickpeas and add them to a small pot of boiling water. Let them boil for 10-15 minutes, or until the chickpeas have softened. Drain and rinse the chickpeas again. Then, add them to a blender or food processor with all other ingredients and blend until smooth.

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