Quick, Light & Creamy Lemon Hummus
This Lemon Hummus is one of my favorite recipes ever. It's super creamy, healthy, light and delicious. You can can serve it with salad, raw vegetables or with some crispy bread.
Servings: 4 servings
- 125 g dry chickpeas OR 1 can chickpeas if canned: rinsed and drained
- 2 tsp baking soda
- 2 tbsp tahini
- ½ cup cold water
- 1 garlic clove
- juice of 1 lemon
- lemon zest of 2 lemons
- ½ tsp ground cumin
- salt & pepper
If you cook the chickpeas yourself
Place the dry chickpeas in a bowl, cover with water, add in 1 tsp of baking soda, whisk evenly and let soak overnight (12 hours).
Rinse and drain the chickpeas, put them in a saucepan, add in 1 tsp of baking soda bring to a boil, and cook at a low temperature for 45-60 minutes (the water should NOT be boiling just simmering!).
Once cooked, rinse and dry the chickpeas and let them cool completely.
If you use canned chickpeas start from here
Put tahini in a food-processor, add water and process for a minute.
Add in lemon juice, salt, garlic, cumin and lemon zest and process for another minute.
Add in chickpeas and process until creamy. If too thick add a drizzle of olive oil or water.
Scrape the hummus into a serving bowl, top with a drizzle of olive oil, some pepper, smoked paprika and fresh thyme!