Recipe: Lemon and Herb Hummus

Hummus is a great healthy condiment that can be used in many ways. Served plain as a dip for veg and pita, spread on toast topped with beets, garnished with pomegranates, used in a sandwich instead of mayo etc. A fun way to serve hummus is to smear it on a plate, rather than in a bowl, as there is more surface area available to cover with good olive oil and pom seeds. The possibilities are endless. Enjoy!

Recipe from Sprouted Kitchen Cookbook.



3 cups cooked garbanzo beans

1 roasted shallot, *see note

3 tbsp. tahini

Zest and juice of one lemon

1 tsp. sea salt

1 tsp. fresh ground pepper

Pinch of red pepper flakes

1/3 cup extra virgin olive oil

3 tbsp fresh parsley

3 tbsp. fresh dill

3 tbsp. basil leaves



In a food processor, combine the beans, roasted shallot, tahini, lemon zest and juice, salt, pepper and red pepper flakes and pulse to combine. With the motor running, stream in the olive oil and stop at desired smoothness (I like mine a bit textured). Tear the herbs up a bit with your fingers and add to the hummus, pulse a few times until combined. Add more if you'd like. Taste for salt and pepper; and, if you'd like, thin it out with a few tablespoons of water or more lemon juice.

*Note: For the roasted shallot, peel and cut it into quarters. Rub a bit of olive oil on the surface and roast at 400 F for about 20 minutes. This is quickest in a toaster oven, and can be done in advance. If you are short on time, 2 cloves of garlic make a fine alternative.


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