This easy lemon hummus is creamy, bright, packed with protein, and perfect for your next summer soiree!
1 14 ounce can chickpeas, drained and rinsed
1 tsp kosher salt
1/2 tsp black pepper
2 T tahini paste
zest of 2 lemons, about 1 tbsp
juice of 2 lemons
2 T extra virgin olive oil
1 T warm water
Parsley to garnish
Add chickpeas, salt, pepper, tahini, lemon zest, and juice to a food processor or high powered blender. Process until ingredients are finely chopped and well combined, scraping down the sides a few times as you go. With the machine running stream in the olive oil and water until you have a thick but spreadable consistency.
Season to taste and garnish with parsley and more olive oil.
This recipe was tested with canned chickpeas, but you can always substitute with dried chickpeas by soaking them in cold water overnight and then simmering them along with a pinch of baking soda until tender.
You can add more or less water to reach your desired consistency.
This keeps for about five days covered in the fridge.
Keywords: lemon hummus, easy hummus, homemade hummus, party dip, healthy snacks, vegan dip, gluten free snack, jo eats