Jkawe

Vegetarian

Lemon Hummus

Lemon Hummus is light and lemony. This is a great dip for pita bread or a spread on sandwiches or flat breads.

  • Prep10 min
  • Total10 min
  • Makes6 servings
  • Calories237
Lemon Hummus

Method

  1. 1

    Place all ingredients in a food processor and process for another 60 seconds, stopping to the scrape the sides half way through. Taste the hummus and adjust to taste. If your hummus is too thick turn on the food processor and add small amounts of water slowly until you reach the desired consistency.

  2. 2

    Using a spatula scrape the hummus into a shallow bowl. Drizzle a small amount of olive oil on the top of the hummus and garnish with the remaining half of the lemon zest and freshly chopped parsley.

  3. 3

    Refrigerate in an airtight container for up to 7 days.

Notes

Tips for creating a creamy hummus: Removing the skins results in an ultra-creamy hummus. You can rub them between a kitchen towel or if using canned chickpeas you can simmer them in water with a little baking soda for 10-15 minutes to soften further. I also will drizzle ice water while blending the hummus to make it extra light and smooth. Make sure to let your food processor or blender run for several minutes to fully emulsify the hummus. Storage: You can store hummus in the fridge for up to 5 days in an airtight container. If you add a drizzle of olive oil to the top it helps preserve freshness. Freezing: You also can freeze hummus. Store in an airtight container for up to 3 months. Leave some space for expansion. Thaw in the fridge and stir well before serving.

Per serving

  • Carbs27 g
  • Protein9 g
  • Fat12 g
  • Fiber7 g

Also filed under

Vegetarian Mediterranean Appetizers

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