Name: Lemony Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 ½ cups cooked chickpeas (garbanzo beans); 1 lemon, at room temperature; 1 tbsp tahini; ½ tsp cumin; ½ tsp kosher salt; ¼ tsp hot sauce (like Kenyan Cafe, oh how I loooooove it); paprika, to garnish; extra virgin olive oil, to garnish

AuthorMegan LindseyCategoryBeans, Dips, Vegetarian

Yields1 Serving

Prep Time10 mins

1 ½ cups cooked chickpeas (garbanzo beans)

1 lemon, at room temperature

1 tbsp tahini

½ tsp cumin

½ tsp kosher salt

¼ tsp hot sauce (like Kenyan Cafe, oh how I loooooove it)

paprika, to garnish

extra virgin olive oil, to garnish

Drain chickpeas, setting aside excess bean water (also known as "aquafaba")

In a food processor, pulse all ingredients except chickpeas and garnishes until combined.

Add chickpeas and blend until a fairly smooth paste is formed. If mixture is too thick, blend in 1 TBSP of aquafaba at a time until desired consistency is reached.

To serve, garnish the surface of the hummus with a sprinkle of paprika and a drizzle of olive oil.

Ingredients