Lemon Garlic Hummus
After spending 2 weeks in the South, I decided I needed a bit of a food detox. I ran to the grocery store and bought a whole bunch of fruit and vegetables. One of the snacks I really enjoy is hummus. Store bought hummus is good, but homemade is great. I love adding a "healthy" amount garlic and lemon to my hummus. The reason why most people are unhappy with their homemade hummus is because of the grainy texture. What makes this hummus recipe "just right" is the peeling of the chickpeas so that you get a creamy texture. It's a bit time consuming (about 20 minutes for a 15 oz can) because you have to peel each chickpea one at a time with your thumb and index fingers, but it's well worth it. I also use the aquafaba (chickpea liquid) to emulsify the hummus so you don't have to use a lot of olive oil.
Equipment
- food processor
- spatula
- fine tooth grater
- small bowl
- collander
Ingredients
- 15 oz can of organic chickpeas or garbanzo beans save the aquafaba (chickpea) liquid
- 4 garlic cloves
- 1 organic lemon zested first juiced second
- 1 tbs organic tahini
- 1/2 tsp kosher salt divided, Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/4 tsp fresh cracked black pepper
- 1 tbs organic olive oil additional tsp for finishing
- paprika for garnish
Instructions
- Drain the aquafaba (chickpea) liquid into a small bowl and place in the freezer.
- Rinse the chickpeas. Then one at a time peel the chickpeas with your thumb and index finger. Place the peeled chickpea in the work bowl of the food processor.
- Add the tahini, garlic cloves, lemon zest, juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Turn the food processor on low and process for about 30 seconds. Turn off, scrape down the sides and process for another 30 seconds.
- Take the aquafaba out of the freezer. With the food processor on low, slowly add about 1/4 cup for 30 seconds. (You won't need all of the aquafaba but use more, a tbs at a time if it's still stiff. You can save the rest for a vegan alternative for meringue). You will see the hummus starting to form. Stop and scrape down the sides. Add the remaining salt and a few more grinds of fresh cracked pepper. Process for another 30 seconds and slowly drizzle in the olive oil. Taste and check for texture (that the chickpeas have completely pureed) and flavor (enough salt, pepper, and lemon juice). Scoop into a serving bowl, take the back of a spoon and make a swirl, drizzle some olive oil and sprinkle with some paprika for color. Enjoy with carrots, peppers or crackers.
Notes
** Amazon Affiliate - I may receive compensation.