Lemon Pepper Hummus

Name: Lemon Pepper Hummus
Ingredients: 1/2 cups Tahini; 3/4 cups Water Or As Needed; 2 whole Lemons, Half The Zest And All Of The Juice; 2 cloves Garlic, Roughly Choppped; 3 cups Cooked Chickpeas (Or Two 15-ounce Cans, Rinsed And Drained); 1/2 cups Olive Oil; 1/4 teaspoons Kosher Salt; 2 teaspoons Ground Black Pepper; 1/4 teaspoons Crushed Red Pepper Flakes; Veggies Or Pita For Dipping

10 ingredients

10 steps

Ingredients

1/2 cups Tahini
3/4 cups Water Or As Needed
2 whole Lemons, Half The Zest And All Of The Juice
2 cloves Garlic, Roughly Choppped
3 cups Cooked Chickpeas (Or Two 15-ounce Cans, Rinsed And Drained)
1/2 cups Olive Oil
1/4 teaspoons Kosher Salt
2 teaspoons Ground Black Pepper
1/4 teaspoons Crushed Red Pepper Flakes
Veggies Or Pita For Dipping

Directions

1

In a food processor or blender (I used a blender), combine the tahini, water, and lemon juice.
2

(You may want to start with 1/2 cup water and add the rest later if the hummus is too thick.)
3

Blend until tahini is light and fluffy, about 10 seconds.
4

Add in the garlic and lemon zest and blend again until smooth.
5

Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition.
6

If hummus is too thick at any point, add more water or olive oil.
7

Add salt, black pepper (start with 1 teaspoon if you like), red pepper flakes, and blend until smooth.
8

Serve with veggies or pita.
9

Will keep in the fridge for several days.
10

Adapted from my Extra Creamy Hummus recipe (see my recipe box).