Hummus is one of those foods that I could eat everyday. I love it on raw veggies, lettuce wraps or even just a spoon. One of the things I love about it is how versatile it is and how easy you can change the flavor. My favorite by far is lemon hummus and I think I have perfected the recipe. I make a vat of this on the weekends and eat it throughout the week.
Lemon Hummus
makes a lot
3 cups chickpeas (about 1 cup dry soaked and cooked without salt)
1/2 cup cold pressed extra virgin olive oil
1/4 cup raw tahini
2 lemons, juiced
1 clove garlic
1 1/4 tsp sea salt (use less if you use canned beans)
water
Combine all of the ingredients into the food processor and blend until creamy. Add water until it is your desired consistency, keeping in mind that it will firm up a bit when refrigerated. Serve with fresh veggies or as a spread on wraps and sandwiches.
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