Lemon Lovers Hummus


I can’t prepare hummus anymore without seeing an image in my head of Adam Sandler armed with a fire hose spraying garbanzo bean dip (You don’t mess with the Zohan, 2008).

And there are lots more hummus scenes in that very funny comedy. But the point is, hummus is such a staple of an appetizer, not only in the Middle East, its origins, but here in North America. It’s a bean dip you can really put your mouth around. It hits the spot for a snack with pita bread, chips or sticks of carrots, celery.

I’ve come across many variations of hummus. I was enamored for a while with one recipe that called for plain yogurt and minced flat parsley, but I’ve drifted back to a more basic approach. I’ve always felt that none included enough lemon juice, the mortar that holds this wonderful treat together, in my opinion.

2-3 cloves garlic, minced
15 oz. can garbanzo beans
3 tblsp tahini
3 tblsp lemon juice or to taste
1 tsp sea salt
Dash of crushed red chili peppers
1 tsp fresh ground pepper
1 tblsp extra virgin olive oil
Fresh dill

Drain garbanzo beans, setting aside half of the liquid. Place all ingredients except oil and dill in food processor and blend until smooth. Place in small bowl. Stir in the olive oil. Top with fresh dill before serving. Serves 4-6.

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About Alayne

A Texas resident and publisher whose hobby is cooking and writing about cooking.
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2 Responses to Lemon Lovers Hummus

  1. Randy French says:

    Hi Alayne……
    This was something I “threw together” recently that turned out to be pretty
    “tasty”: Barilla Bow Tie pasta, mushrooms, red bell pepper, green onions, & ham
    topped with Knorr Pesto sauce. A little tip here…. the red bell pepper tastes
    better when it’s on sale!
    Gotta run….. see ya later.

    P.S. Bow Tie is probably not the name on the box, but the pasta looks like
    bow ties. Also…. forgot to mention the Olive oil in the ingredients.

  2. alayne says:

    I’m going to try this one, Randy. It does sound good. Can you give me some directions on how to prepare it? Do I saute the veggies? Does the bowtie pasta get boiled in water and then added to the cooking veggies or no?

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