recipes

recipe: lemon garlic hummus

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This weekend I hosted a small vegan dinner party and made lemon-garlic hummus to serve as an hors d’œuvre. It took me about 10 minutes and, per usual, was a big hit!

HOW TO: Lemon-Garlic Hummus

You will need:
2 cups cooked chickpeas, liquid reserved and set aside (16 oz can equivalent)
1-3 garlic cloves (depends how garlicy you prefer your hummus)
3-4 tbsp tahini
9-10 tbsp freshly squeezed lemon juice (3-4 lemons)
4 tbsp reserved chickpea liquid
4-5 drops of Tabasco sauce to taste
1 tsp kosher salt or to taste
Olive oil for drizzling
Paprika for garnish
Pita or pita chips to serve with (optional)
Veggies to serve with (optional)

1. Add garlic to food processor; process until it’s minced.

2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.

3. Taste for seasoning. If you want it creamier, turn on the food processor and drizzle in olive oil. Let rest in the fridge for about an our.

4. While your hummus is resting, cut pita into chip sizes and brush with olive oil. Toast until crispy.

5. Garnish hummus with olive oil and paprika, serve with pita chips and/or veggies.

Lasts 4-5 days refrigerated in a sealed container.

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