Thursday, June 10, 2010

easy lemony hummus

To me, hummus is one of those foods that just feels calorie-free. Conventional nutrition informs me it isn't, but its bright, earthy flavor convinces me otherwise. That half-crazy girl logic leads me to eat copious amounts of this tasty little spread.

Since I periodically crave hummus, yet rarely have all of the ingredients, I've been forced to develop this super-simple hummus recipe. There's no tahini in my hummus, because I hate one-use ingredients and my culinary horizons aren't wide enough to use tahini on a regular basis. (I can be honest with myself.)

But I do always have lemons! I'm what you'd call a lemon enthusiast--like, I get really upset when lemon bars aren't tart enough to make the back of my mouth pucker. The lemon totally makes this garlicky, earthy hummus. I even squeeze a lemon over the top of the finished hummus for good measure, but I don't expect you to be as zealous about citrus as I am.


1 can (15 oz.) of chickpeas
2 cloves garlic, peeled & smashed
1/2 tsp red pepper flakes
juice of 1 lemon
a few tbs olive oil
salt & pepper to taste

Drain & rinse the chickpeas and put them in the food processor. Add the lemon juice, garlic, and seasonings. Pulse until the chickpeas have a crumbly consistency. Add in a tablespoon of olive oil at a time, pulsing until smooth and creamy. Sample and add in more salt & pepper as you desire.


  1. I love hummus, I do mine with roasted red peppers and roasted garlic...

  2. I've done that one before! It's delicious. I could seriously eat a bowl of roasted garlic for dinner.
    But sometimes, I just gotta have hummus. Like, right now. That's when i go for the lemon.

  3. So when you rinse the chickpeas, are you supposed to remove the skin-like stuff, or not? It's really gross.

  4. I really actually don't mind the skin at all. I mean, you can remove it if you want, but it's unnecessary effort for me. Maybe you just got a bad chickpea skin.