Lemon Garlic Hummus

I love how easily this dip comes together. I usually start with a base – plain hummus - then add all sorts of ingredients. In this case I add extra lemon and garlic for added zest.



1 (15-ounce) can chickpeas, rinsed and drained

3 tablespoons tahini

4 cloves garlic, chopped

¼ cup freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1/3 cup ice cold water

½ teaspoon kosher salt

1 teaspoon chopped flat-leaf parsley

1 slice lemon, cut into a half moon



Add the chickpeas, tahini, garlic, lemon, olive oil, and to the bowl of a food processor and blend until pureed. Slowly add water until the mixture becomes creamy. Season with salt then transfer to a small bowl. Garnish with parsley and lemon slices.

The hummus can be made up to a week ahead of time and refrigerated in an airtight container.


Serves 8.



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