Lemon Hummus
This creamy-delicious spread or dip is extremely easy to make in a food processor.
Servings: 10
Ingredients
- 15 ounce can chickpeas, drained and the liquid reserved
- 1/3 cup tahini
- 2 tablespoons extra virgin olive oil (plus more for garnish)
- 2 tablespoons freshly-squeezed lemon juice (or more, to taste)
- 1 garlic clove (or more, to taste)
- 1/2 teaspoon salt
- chopped basil, and/or pomegranate arils for garnish
Instructions
- Put all ingredients (except the garnish) in the bowl of a food processor. Add 3 tablespoons of the liquid from the canned chickpeas and then process to a smooth paste. Add more of the chickpea liquid or more lemon juice or even water to achieve the desired consistency.
- Scoop the hummus onto a plate or shallow bowl. Use the back of a spoon to make a spiral in the hummus. Garnish with extra-virgin olive oil, and, if desired, strips of fresh basil and/or pomegranate arils. Serve with raw veggies or wedges or pita bread.