Setting myself up for an easy week of healthy eating by making this fresh, lemon hummus! Four o’clock on the dot, I can feel my stomach begin to growl and I crave something sweet. It’s so easy to grab a few (a sleeve) of Girl Scout cookies, a sugary granola bar, or anything that comes wrapped up in a pretty package, but this hummus saves the day! It’s refreshing, filling, and the perfect afternoon pick me to get me past that sugar craving! Also, it takes 10 minutes or less to prepare! Serve with carrots or if you are feeling a bit carb-y, pita bread or crackers. If you are on the go, all you need is a spoon or a clean finger. Recipe below--Enjoy!
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1-15oz can of garbanzo beans
⅓ cup of tahini
3 tablespoons of lemon juice (or juice from 1 small lemon)
1 ½ teaspoons of lemon zest (zest from 1 small lemon)
½ cup of olive oil
½ teaspoon of kosher salt
1 teaspoon of white ground pepper
Dash of cayenne pepper
Food Processor or blender
Microplane or fine grater
1. Put garbanzo beans, tahini, ¼ cup of olive oil, lemon juice, 1 teaspoon lemon zest, salt, white pepper, and cayenne pepper in the food processor. Process for about 20 seconds until roughly blended. Add remaining olive oil and continue to process for about 1-2 minutes until desired smoothness.
2. Top with remaining lemon zest and a drizzle of olive oil (I used lemon infused olive oil). Enjoy! Store in an airtight container and store in the refrigerator for up to 4 days.
Tips & Notes:
-For a smoother hummus, add more olive oil to get desired consistency.
-Love, LOVE lemons, add a generous ¼ cup of lemon juice. Note that the hummus will be more acidic!