Lemony Hummus

Making hummus at home is as easy as placing the ingredients in a food processor and blending them together. There are only five must-haves—chickpeas, tahini, garlic, lemon juice, and olive oil. No need to add unnecessary flavors when the few traditional ones make delicious, rich homemade hummus.

Tip: If you’re not familiar with tahini, it’s a creamy paste made from ground sesame seeds, easily found in the international section of supermarkets or at Middle Eastern markets.

I like a bright, lemony flavor in hummus, so I used two generous tablespoons in this recipe. Adjust the amount up or down, to your own taste.

Makes about 2 cups

Ingredients

• 1 16-oz can of chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup olive oil, plus more for drizzling
• 1/3 cup tahini
• 1/3 cup water, plus more as needed
• 2 tbsp fresh lemon juice
• 2 small garlic cloves, chopped
• sea salt
• freshly ground black pepper

Garlic, Tahini, Lemon, and Chickpeas for the Hummus

Preparation

1. Place the chickpeas, 1/2 cup of oil, tahini, 1/3 cup of water, and remaining ingredients in a food processor and process until creamy smooth. (Add more water 1 tablespoon at a time if the mixture is too stiff.)
2. Transfer to a bowl and drizzle with additional oil just before serving.  

Lemony Hummus

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