The method for this simple lemon hummus will have you making it week after week. Dump the whole can of chickpeas into a saucepan, liquid and all, and simmer for a second to soften. Skip removing the skins, because who has time for that? Then blitz and enjoy! Keeps for 3 weeks in the fridge.
- 2 (15 oz.) cans of chickpeas, undrained
- zest of one lemon (about 1 tbsp.)
- 1/4 c. fresh lemon juice (about 1 lemon)
- 1/4 c. tahini
- 1/4 c. olive oil
- 2 tbsp. white vinegar
- 2 cloves garlic
- 1 tsp. salt
- pinch of red pepper flakes
- 4–6 tbsp. water, as needed
- Pour the undrained chickpeas, liquid and all, into a saucepan. Bring to a simmer then cook for about 10-15 minutes to soften and cook off most, but not all, of the water. You’ll know they’re ready when the sound of the simmer gets louder.
- Meanwhile, add all the remaining ingredients, except for the water, into the food processor or high-powered blender while the chickpeas cook.
- Add the chickpeas to the food processor. Cover and puree for about 8 minutes, stopping every so often to scrape down the sides of the container. Add water, a couple of tablespoons at a time, to reach the desired consistency.
- Store in an airtight container for up to 3 weeks in the fridge.
The flavor of the lemon hummus will be quite strong while warm in the food processor. After a chill in the fridge, the flavor will mellow to perfection.
- Prep Time: 8 min.
- Cook Time: 15 min.