Lemon Hummus – A classic with a citrus twist, this bright, flavorful hummus is a perfect to dip, spread, or dollop. We love this one!
And sometimes when everyone is sick or the world is crashing down, one of the most healing tools I have available is food. Sometimes, that’s choosing to bake up a big batch of fudgy brownies or warm chocolate chip cookies and ride the wave. Other times, it means making something really nourishing, like a big salad or a lovely batch of hummus.
The hummus comes together in just a few minutes. I know the measurements by heart so it literally takes me 3-4 minutes TOPS to pull together in the blender, and if I wash, slice and dice up a few different veggies to store in the refrigerator, my lunch is mostly made for the week!
How to change things up:
Get fresh. Add a handful of fresh herbs–basil, cilantro, parsley, whatever you like. Lemon pairs so nicely with so many herbs!
Gah-lick. Try adding a little roasted or fresh garlic. I looove the flavor this adds.
Spice it up! Add a pinch (or two or three) of red chili flakes. A little bit of heat with the citrusy goodness is all kinds of wonderful.
Go smoky. Try adding a pinch of smoked paprika along with the cumin. It’s not really spicy, but adds some lovely depth.
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- 1 (14.5oz) can garbanzo beans/chickpeas, drained
- 2 Tbsp tahini (can use cashew butter if allergic to sesame)
- 2 Tbsp olive oil
- 2–4 Tbsp water
- Juice and zest of 1 lemon
- 1/2 tsp cumin
- 1/4 tsp salt
- Place all ingredients in the blender (or food processor) and puree until completely smooth. Taste and add additional salt or cumin, as desired.
- For variety: try adding a pinch of red pepper flakes, smoked paprika, or fresh herbs (cilantro or basil)!