Lemon 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 hummus 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.
Looks and sounds delish – I love lemon! :-D
Michele | aka Raw Juice Girl´s last blog ..Aurorae Yoga Mat Review
So excited to try this. I’ve never been a fan of hummus and then I had central market’s lemon hummus today. Central market is 3 hours from my house, however, so I must learn to make this! :). I have to show my inexperience and ask–what does it mean that the chickpeas need to be dry soaked and cooked? How should I cook them?
I buy the bean dry, in bags or in the bins and cook them myself. I don’t use canned beans but you could if you like. If you cook them from dry beans, soak them for at least 8 hours in cool water in an uncovered pot. Drain the soaking water, rinse the beans very well and then add them back into the pot. Cover with cool water, enough to cover them by a couple of inches, bring them to a boil and then reduce to a simmer until the beans are tender (most likely an hour or two). Do not add salt until the beans are done because that will cause them to be tough.