Lemon Pepper Hummus
Ingredients
- 1/2 cups Tahini ⓘ
- 3/4 cups Water Or As Needed ⓘ
- 2 whole Lemons, Half The Zest And All Of The Juice ⓘ
- 2 cloves Garlic, Roughly Choppped ⓘ
- 3 cups Cooked Chickpeas (Or Two 15-ounce Cans, Rinsed And Drained) ⓘ
- 1/2 cups Olive Oil ⓘ
- 1/4 teaspoons Kosher Salt ⓘ
- 2 teaspoons Ground Black Pepper ⓘ
- 1/4 teaspoons Crushed Red Pepper Flakes ⓘ
Instructions
- In a food processor or blender (I used a blender), combine the tahini, water, and lemon juice.
- (You may want to start with 1/2 cup water and add the rest later if the hummus is too thick.)
- Blend until tahini is light and fluffy, about 10 seconds.
- Add in the garlic and lemon zest and blend again until smooth.
- Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition.
- If hummus is too thick at any point, add more water or olive oil.
- Add salt, black pepper (start with 1 teaspoon if you like), red pepper flakes, and blend until smooth.
- Serve with veggies or pita.
- Will keep in the fridge for several days.
- Adapted from my Extra Creamy Hummus recipe (see my recipe box).
Nutrition & Diet Analysis (per serving)
580
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).