The method for this simple lemon hummus will have you making it week after week. It also keeps in the fridge for up to 2 weeks. You can skip removing the chickpea skins, to save on time.

From Melissa at The Faux Martha


•​​ 2 (15 oz.) cans of chickpeas, undrained
•​​ zest of one lemon (about 1 tbsp.)
•​​ 1/4 c. fresh lemon juice (about 1 lemon)
•​​ 1/4 c. tahini
•​​ 1/4 c. olive oil
•​​ 2 tbsp. white vinegar
•​​ 2 cloves garlic
•​​ 1 tsp. salt
•​​ pinch of red pepper flakes
•​​ 4–6 tbsp. water, as needed

Pour the undrained chickpeas, liquid and all, into a saucepan. Bring to a simmer then cook for about 10-15 minutes to soften and cook off most, but not all, of the water. You’ll know they’re ready when the sound of the simmer gets louder.

Meanwhile, add all the remaining ingredients, except for the water, into the food processor or high-powered blender while the chickpeas cook.

Add the chickpeas to the food processor. Cover and puree for about 8 minutes, stopping every so often to scrape down the sides of the container. Add water, a couple of tablespoons at a time, to reach the desired consistency.

Store in an airtight container for up to 3 weeks in the fridge.


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