Lemon & Herb Hummus

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Who says fall can’t be fresh?? I have been seeing – and making, a lot of fall baked goods and desserts lately. Not saying I don’t love it, but sometimes after all the sweet I need something a little lighter, and more savory. There are so many vegetables in season right now that are not only full of great flavors and colors, but also very affordable as they are in surplus.

I love using veggies and herbs to add color to dishes – this lemon & herb hummus is definitely a very simple recipe, but it is packed full of flavor and pair it with veggies and some fresh bread or pitas and you a beautiful spread!

Hummus is one of those things that you can’t really mess up, as long as you have chickpeas, some type of oil and a few flavorings you are good o go – but it’s always fun to mess around with different flavors and ingredients.

What else can I use the reserved chickpea liquid for?

The liquid the canned chickpeas are in is also known as aquafaba – which is a very common substitute for people living a vegan lifestyle. Aquafaba when handled correctly can mimic the texture of an egg white.

You can whip aquafaba like you would an egg white, with a little cream of tartar until it forms stiff peaks – you could than fold in some vegan, melted chocolate or cocoa powder, sugar, and some vanilla and you have an easy vegan chocolate mousse. You can also use aquafaba as an egg substitute in your dredging process when breading veggies or other items. I have used aquafaba before to coat my homemade mozzarella sticks and they turned out great. Once prepared any smell of chickpeas sort of just goes away!

Can I use different Herbs in my Hummus?

Of course! There is no set recipe here – whatever you have or whatever you like will work. I do suggest using fresh herbs and not relying on dried herbs as the flavor wont be the same. Cilantro and mint are two of my other favorites to use. You can use different varieties of traditional herbs as well, sweet basil, lemon thyme, or apple mint are some of my favorites!

How else can I enjoy my hummus – besides as a dip?

Want to up your hummus game? This lemon & herb hummus is amazing as a spread on wraps or sandwiches, I personally love it on an egg breakfast sandwich! It is also wonderful over pasta or rice!

How can I make this with dry chickpeas?

Don’t have caned chickpeas on hand Or want to use up those dry ones, no problem. Chickpeas get about 2 to 3 times their size after soaking – since our recipe called for 2, 15 ounce cans of chickpeas we would want 1 cup of dried chickpeas. A heavy 1/2 cup of dried chickpeas equals 1 1/2 cups or roughly 15 ounces of cooked chickpeas. Simple allow them to soak them in water overnight, drain and your ready to go!

Start by draining the canned chickpeas, and set the reserved liquid aside. In the bowl of a food processor or blender combine the drained chickpeas, tahini, garlic, fresh squeezed lemon juice, & lemon zest. Pulse for 20-30 seconds, scrape down the sides using a rubber spatula and pulse for another 20-30 seconds.

With the food processor running, drizzle in the olive oil and process until smooth, if your hummus is to thick pour in some of the reserved liquid until a desired consistency is reached.

Add in the soy sauce, hot sauce, salt & pepper, paprika, red pepper flakes, and fresh herbs, pulse once more until everything is combined.

Serve hummus garnished with a drizzle of olive oil and extra herbs or spices – enjoy with fresh veggies, crackers, pita bread or use as a spread for sandwiches and wraps. This will keep in an airtight container in the refrigerator for up to a week.

Lemon & Herb Hummus

Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cost: $

Equipment

  • Food Processor or Blender

Ingredients

  • 2 15 ounce cans of chickpeas, drained, liquid reserved* See notes above about using dried chickpeas*
  • 1/3 cup Tahini
  • 2 cloves Garlic
  • 1/4 cup Freshly squeezed lemon juice
  • 2 tbsp Fresh lemon zest
  • 1/4 cup Olive oil or Avocado oil
  • 1 tbsp Soy Sauce
  • Hot sauce, a few dashes as desired
  • 2 tsps Kosher salt
  • Freshly ground black pepper
  • 1/2 tsp Smoked Paprika
  • Red pepper flakes, small pinch
  • 1/2 cup Fresh Parsley, roughly chopped
  • 1/4 cup Fresh Basil, roughly chopped
  • 2-3 Fresh thyme springs, leaves removed from stem
  • Extra herbs & seasonings as desired for garnish

Instructions

  • Drain the chickpeas, set the reserved liquid aside. In the bowl of a food processor or blender combine the drained chickpeas, tahini, garlic, fresh squeezed lemon juice, & lemon zest. Pulse for 20-30 seconds, scrape down the sides and pulse for another 20-30 seconds.
  • With the food processor running, drizzle in the olive oil and process until smooth, if your hummus is to thick pour in some of the reserved liquid until a desired consistency is reached. Add in the soy sauce, hot sauce, salt & pepper, paprika, red pepper flakes, and fresh herbs, pulse once more until everything is combined.
  • Serve hummus garnished with a drizzle of olive oil and extra herbs or spices – enjoy with fresh veggies, crackers, pita bread or use as a spread for sandwiches and wraps. This will keep in an airtight container in the refrigerator for up to a week.

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