Silky lemon hummus
Hummus that’s smoother and brighter than the tub, whipped with tahini, lemon and ice water in 15 minutes, for dipping anything crunchy.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $0.55 a serving
- 180 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 6 servings.
- 1 lemon, juiced (about 3 tablespoons)
- 1 clove garlic, peeled
- ⅓ cup tahini, well stirred
- 1 can chickpeas, 15 oz can, drained and rinsed
- 8 mini sweet peppers, halved and seeded, for dipping (optional)
From your pantry
- ¾ tsp salt
- ¼ cup water, ice cold
- ¼ tsp ground cumin
- 1 tbsp olive oil
- 1 pinch paprika (optional)
Each serving has about 180 calories, 7 g protein, 15 g carbs and 11 g fat, and costs about $0.55 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Blend the lemon juice, garlic and salt in a blender or food processor for 20 seconds, until the garlic is in tiny bits.
Dolly’s tip: Blending the garlic with the lemon first tames its raw bite, so the hummus doesn’t taste harsh.Add the tahini and blend 30 seconds, scraping down the sides, until thick and creamy.
With the motor running, add the ice water a tablespoon at a time until the mix turns pale and smooth.
Dolly’s tip: It may look stiff and seized at first, then suddenly turns silky. That means it’s working.Add the chickpeas and cumin and blend 2 to 3 minutes, scraping down the sides once, until very smooth.
Timer: 2 min 30 sec
Dolly’s tip: Blend longer than feels right. Stop early and it stays grainy.Taste it and add more salt or a squeeze more lemon until it tastes bright.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Spread it in a shallow bowl, swirl a dip in the middle with the back of a spoon, and the oil into it.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Dust with paprika and serve with the peppers, or keep it covered in the fridge for up to 4 days.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
