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Creamy Lemon Hummus
Lisa

Creamy Lemon Hummus

A simple, bright, and refreshing treat.
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Prep Time 15 minutes
Cook Time 0 minutes
The custom time is when using dried chickpea's. 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course: Appetizer, condiment, dip
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 Cup Chickpeas I used dried chickpeas.
  • 1 tsp Baking Soda Add this to the water when cooking the chickpeas.
  • 1 tsp Minced Garlic
  • 1 tsp Onion Powder
  • 1/4 Cup Tahini
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Aquafaba This is the water the chickpeas are cooked in or the water in the canned beans.
  • 1 Tbsp Oil I have used avocado or olive oil in my hummus.
  • Salt to taste

Equipment

  • 1 Food Processor or High Speed Blender

Method
 

  1. Make sure to soak the dried beans for about 8 or more hours, overnight is the best.
  2. In a medium sized stock pot on medium high heat, add the dried chickpeas with water, sprinkle in the baking soda, and stir.
  3. Bring the water to boil, then turn down the heat to a medium and continue cooking the chickpeas until they are soft.
  4. Once the chickpeas are soft, place a bowl under the strainer to catch the water ( Aquafaba ) and save for blending into the hummus.
  5. Add the chickpeas to the blender or food processor.
  6. Next, add all the other ingredients to the blender.
  7. Blend until smooth or until desired consistency.
  8. Once the hummus is done blending, store it in a container with a lid in the refrigerator.
  9. The hummus should stay fresh for about 5 days.