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.)