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Lemony Hummus

Yields1 ServingPrep Time10 mins

 4 ½ cups cooked chickpeas (garbanzo beans)
 3 lemon, at room temperature
 3 tbsp tahini
 1 ½ tsp cumin
 1 ½ tsp kosher salt
 ¾ tsp hot sauce (like Kenyan Cafe, oh how I loooooove it)
 paprika, to garnish
 extra virgin olive oil, to garnish
1

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

2

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

3

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.

4

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