This is probably the best hummus you will ever have. One taste of this, and you will be ruined. You will be completely unable to stomach store-bought hummus ever again.
This is a go to snack staple in my home, and is also delicious spread in a wrap or sandwich. It is also a great appetizer to bring to, or make for a party. The ingredients for this have very quickly become weekly ingredients on my grocery list.
Based off of the Lemon-Herb Hummus recipe from Sara Forte’s The Sprouted Kitchen Cookbook.
Makes a large bowl of hummus
2 cans chickpeas drained
1-2 lemons, juice & zest (depending on size)
3 tbsp tahini
1/3 cup olive oil
1/3 cup water
red pepper flakes, to taste
fresh ground salt & pepper, to taste
large handful fresh basil
large handful fresh parsley
large handful fresh dill
Garnish
basil
red pepper flakes
freshly ground black pepper
lemon zest
Rinse and drain cans of chickpeas and add to food processor. Add lemon zest, lemon juice, and tahini. Season with red pepper flakes, and freshly ground salt & black pepper to taste.
Start food processor, and while it is running, add olive oil and water in steady streams. Add fresh herbs, and run food processor until hummus has reached desired texture. Taste and adjust seasonings, if needed. Scoop out into serving bowl (hummus keeps for up to a week in a a tightly sealed container in the refrigerator). Enjoy!
