Light, healthy and delicious, this smooth and creamy Middle Eastern–style hummus made from chickpeas, tahini, garlic, cumin, olive oil and just the right amount of lemon juice to make it refreshingly tangy, is puréed all together and served in a beautiful bowl for a luscious lemony Levantine dip. Rich in protein, fibre and healthy fats, this heart smart appetizer is delicious served with fresh raw vegetables, breadsticks or savoury biscuits.
Lemon Hummus
Makes about 4 cups
1 can cooked chickpeas, rinsed and drained
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tbsp tahini
2 garlic cloves, minced
1 tsp ground cumin
1/4 tsp salt
1/4 tsp ground white pepper
Place all of the ingredients in a food processor and blend until either chunky or silky smooth, depending on your preference. If you wish to use less oil but still want a smooth texture, replace some of the oil with the cooking liquid from the chickpeas. To serve, spoon the hummus into a decorative bowl and garnish with toasted pumpkin seeds, fresh parsley or swirl of olive oil and sprinkle of paprika.
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