The best of citrus season is slipping away and lemons are one of the things I have fancied so much this season. So, if you have some extra lemons on your tree or just have some hanging around, you should make this.
Hummus is something I often crave. It’s healthy, easy to transport for lunches, and tasty. All the things I look for in a snack. Along with chocolate, peanut butter, things that combine chocolate and peanut butter.
This recipe is for a basic, easy hummus – I am excited to play with it and add stuff to change the flavors. Chris wants to make a Habummus. That’s habanero hummus. We will see how that one goes…and I can’t wait to try it with maybe roasted garlic, eggplant, and roasted red pepper...kale?
Adapted from Alton Brown
1 15oz can of chickpeas, drained and rinsed
3 tablespoons tahini
2 tablespoons of olive oil, or more as needed
¼ cup water
2 cloves of garlic, smashed
1 ½ teaspoon salt
Juice from 2-3 lemons
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini and go for another 20 seconds. Then, with the processor running, drizzle in the olive oil. Transfer to a serving bowl and enjoy with this pita or fresh veggies.