Lemon Lover’s Hummus

Course: Appetizer, Snack

Cuisine: Middle Eastern, israeli

Keyword: Salatim, Dips, Spreads

Prep Time: 10

Servings: Servings

Calories: 278kcal

Yield:2 cups

Combine the chickpeas, tahini, garlic, lemon zest and juice, salt, and cumin in a food processor. Pulse to coarsely chop.
With the processor running, slowly add the olive oil, stopping once to scrape down the sides of the bowl.
The mixture will be smooth and creamy. The hummus can be stored in an airtight container in the refrigerator for up to 1 week.

For a more subtle lemon taste, use the zest and juice of only one lemon. This will be closer to the classic flavor of hummus.