Every time I make hummus my husband says, “more lemon”. Sometimes accompanied by a grunt and other unintelligible words as his mouth is full of chips and hummus. Frankly, I think lemon is a nice accent to hummus, but my hubby is a lemon fanatic. His favorite desserts are also of the lemon variety. In short, this hummus is for him, but I thought some of you might like it too.
This hummus is very lemony. VERY. You’ve been warned…
- 2.5 cups cooked chickpeas (1 cup dried chickpeas soaked overnight, then boiled)
- 2 fat cloves of garlic
- 3 tbsp tahini
- zest & juice of 2 whole lemons, organic preferred
- 12 turns of fresh cracked black pepper
- 1 tbsp extra virgin olive oil (leave out if you like, I enjoy the taste)
- 1 tsp dried oregano
- 1/4 cup filtered water (or less, as you prefer for consistency)
- salt, to taste
- The night before you want to make the hummus soak your chickpeas in filtered water. Drain and rinse in the morning and maybe again a few hours later. Drain & rinse again, adding new water for boiling. Boil until soft, seasoning the cooking water with salt about 30 minutes into cooking. Stir often. Drain and set aside to cool.
- Add garlic cloves to bowl of food processor and pulse until minced.
- Add cooled chickpeas, tahini, lemon stuffs, pepper, EVOO, oregano, and blend well.
- Stop to scrape down sides of bowl and add water as needed.
- Whirl again and then taste, adding extra seasonings as needed.
- Store in an airtight container in the fridge for up to a week.
- Enjoy in wraps, on sandwiches, with fresh cut veggies or chips!
I’ll be 100% honest and say while I think this tastes really yummy, it bothers my stomach. My husband, however, ate a huge portion of it in one sitting the day I made it and had no complaints. I think the amount of lemon is just a bit much for my sensitive stomach.