Lemon and Garlic Hummus

I love hummus.  It’s just so creamy and delicious.  Unfortunately for my wallet, it’s not always the cheapest dip to buy.  I *really* was craving it this weekend though so I decided to go ahead and make it myself.  (I already had the chickpeas and other ingredients in the house.)

The recipe came from Pinterest.  Being my first time making hummus, I followed it to a tee.  Surprisingly, there was no tahini in the recipe, but I did not miss it at all.  That was fine by me though.  It was super quick to make.  (It would have been even quicker if I had a normal size food processor instead of the mini-chop…it’s going on the Christmas list!)

I was really impressed with the outcome.  It was smooth and had great flavor.  I served it with cucumbers and green peppers.  Everyone that I served it to loved it.  I think I’ll be making my own hummus from now on!

  • Start by zesting a lemon.

  • Then, give it a good roll, slice it in half, and juice it.

  • Open 2 cans of chickpeas.  Rinse and drain them.

  • Peel 2 cloves of garlic.

  • Pour the rinsed chickpeas into your food processor.

  • Add the garlic cloves.

  • Add 1 teaspoon on the lemon zest.  (I froze the rest.  Not sure how that will work out.  I’ll let you know.)

  • Pour in 2.5 tablespoons of lemon juice.

  • Season with 1 teaspoon salt.

  • Add 1 tablespoon water.

  • Puree until pretty smooth.

  • Once smooth, slowly pour in 1/3 cup of EVOO while running the processor.  (Unless you have a mini like me.  Then add the EVOO a little at a time and run.)

  • After all of the EVOO is fully incorporated, spoon the hummus into a container.

  • Sprinkle about 1/4 teaspoon of ground cumin on top.

  • Add 1/4 teaspoon dried oregano.

  • Add 1/4 teaspoon paprika.

  • Finish the hummus by drizzling 1 tablespoon EVOO on top.

Serve with your favorite veggies or pita chips.  Enjoy!

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