Lemon Garlic Hummus
I love how easily this dip comes together. I usually start with a base – plain hummus - then add all sorts of ingredients. In this case I add extra lemon and garlic for added zest.
Servings 8
Calories 68kcal
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 4 cloves garlic, minced
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup ice cold water
- ½ teaspoon kosher salt
- 1 teaspoon chopped flat-leaf parsley
- 1 slice lemon, cut into a half moon
Instructions
- Remove the skins from the chickpeas by pinching them between your forefingers and discard (optional).
- Add the chickpeas, tahini, garlic, lemon, olive oil, and to the bowl of a food processor and blend until pureed.
- Slowly add water until the mixture becomes creamy. Season with salt then transfer to a small bowl. Garnish with parsley and lemon slices.
- The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
Video
Nutrition
Calories: 68kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.3mg