Today I’m sharing my all-time favorite hummus recipe—which is infused with fresh lemon for a bright finish. It’s simple to make and works as a snack, a spread, or can quickly be transformed into a beautiful appetizer. The hummus is delicious on its own, but I sometimes top it with warm chickpeas fried with jalapeño, cumin and other spices. Both recipes are below!
Bright Hummus with Lemon
Ingredients
- 1 ½ cups chickpeas, drained and rinsed
- ⅓ cup smooth tahini
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice, more to taste
- 1 garlic clove
- Kosher salt, to taste
- 5 tbsp water, or as needed to blend
- Paprika, red pepper flakes, or Italian parsley, for garnish
- Warm pita bread and/or veggies, for serving
Preparation
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In a food processor, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Blend until mostly smooth, adding water as needed to blend, and/or to reach your desired consistency. I like to leave little texture to my hummus, but it’s personal preference.
Spicy Chickpea Topper
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup minced white or yellow onion
- 3 garlic cloves, thinly sliced
- 1 jalapeño, halved lengthwise, seeded and thinly sliced crosswise
- 1 can chickpeas (14 oz.), rinsed and drained
- 1 tsp ground cumin
- ½ tsp ground caraway
- ½ tsp ground coriander
- Kosher salt, to taste
Preparation
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In a medium skillet, heat the olive oil until shimmering. Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes. Add the chickpeas, cumin, caraway and coriander and cook, stirring occasionally, until the spices are fragrant and the chickpeas are heated through, about 10 minutes. Season with Kosher salt, to taste.
Plate the hummus and add chickpeas. Garnish with more olive oil. Add Italian parsley or other garnishes, if desired. Serve with toasted pita or veggies.
Bon Appétit!
xx—BB
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