Fresh Lemon Hummus with Tahini and Chickpeas
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons lemon zest (reserve a pinch for topping)
- 1/3 cup + 2 tablespoons lemon juice
- 1/3 cup tahini
- 1/4 cup filtered water
- 1/2 teaspoon salt
- 1/4 cup olive oil (plus extra for drizzling)
Preparation
Soak one pound of dry chickpeas overnight.
Cook the soaked chickpeas on a low boil for 70 minutes to yield about 5-6 cups.
Zest and juice 3-4 lemons to get 2 tablespoons zest and 1/3 cup + 2 tablespoons lemon juice, reserving a pinch of zest for topping.
In a blender, combine 2 cups of the cooked chickpeas, lemon zest, lemon juice, 1/3 cup tahini, 1/4 cup filtered water, and 1/2 teaspoon salt.
Blend until combined, scraping down the sides as needed.
Slowly add 1/4 cup olive oil while blending.
Serve topped with the reserved lemon zest, a drizzle of olive oil, and accompany with raw vegetables and toasted wheat pita.
