Ingredients

The following ingredients have 3 Servings
  • 3 cups canned chickpeas ((drained and rinsed))
  • 1 roasted red pepper ((jarred or homemade - seeds + skin removed))
  • 1/3-1/2 cup tahini
  • 3 TBSP extra virgin olive oil (plus extra for drizzling)
  • 1 clove garlic ((minced and smashed0)
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried basil
  • 1/4 tsp cumin
  • 1/4 tsp paprika (plus extra for topping)
  • lemon zest (to taste)
  • 4 TBSP fresh squeezed lemon juice

Instruction

  • *tip: remove the skin from the chickpeas for extra creamy hummus! I decided to go the old fashioned route and soak dried chickpeas overnight and then boil them the next morning before making the hummus. Why I do these things when I have a baby scaling my leg like a spider monkey I haven't a clue, but I did it, and it was delicious. You can also cook them via crock-pot or just skip the song and dance and grab a few cans of beans; it's all good!
  • Grab your chickpeas and, as mentioned above, remove any loose or easily-peeled skins for a creamier hummus.
  • In a food processor or blender, combine chickpeas, red pepper, tahini, and olive oil and blend.
  • Scrape down the sides and add your garlic, salt, red pepper flakes, basil, cumin, and paprika.
  • Before you crack open your lemon to juice it, scrub it clean and zest it into a small pile on your cutting board. Trying to zest a lemon after you've juiced it is like trying to get dressed when you're still sopping wet from a shower. It's just plain difficult and a bit uncomfortable.
  • Add as much or as little zest as you'd like to the food processor. I used around half a lemon's worth in mine and sometimes get gung-ho and just add it all. You can always swirl it in later if you have a change of heart and want more lemon. Unlike baking, cooking [or in this case blending your brains out with a pile of chickpeas] is much more forgiving. In fact, if you're a flavor junkie like I am, amp up your hummus with extra garlic, cumin, and basil, if desired. You can also zestify your hummus with extra red pepper flakes or cayenne pepper! Taste and tweak to your hearts content.
  • Now that we've gotten gloriously off task, add the lemon juice and zest to the processor and continue to blend and whip your chickpeas into an orange flurry.
  • Top with a hearty drizzle of your favorite olive oil [I broke out the harissa-infused evoo for mine! Yum!] and a sprinkling of paprika [or cayenne if you're feeling bold!] and dig in!