Lemon Lover’s Hummus

Lemon Lover’s Hummus
From Joy of Kosher by Jamie Geller

Kosher Status: Pareve
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Yield: 2 cups hummus

If you live in an uber-friendly small town like ours, everyone is on the welcome bandwagon when a new neighbor moves in. The multicolored dress-up version of this recipe looks great in little mason jars, delivered with your pita crisps (see Make It A Meal below). Who says it has to be cookies or a pie? Believe me, they’ll appreciate some good hummus after all those pies.

I’ve created many a hummus recipe, and every member of my family has a favorite. Angel Face will even clean up all his toys to get Lemon Lover’s Hummus, and I have to agree with his taste: It has the deepest, most authentic flavor and is by far my best and creamiest rendition of this dip. You should have some of this study ready at all times, just in case you get new neighbors. Listen, if nobody moves in, you can always eat it yourself.

Ingredients

One 15 1/2-ounce can chickpeas, rinsed well and drained
1 tablespoon tahini paste
1 garlic clove
Grated zest and juice of 2 medium lemons
3/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 cup extra virgin olive oil

Directions

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 oil, stopping once to scrape down the side 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.

Quick Tip

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.

Dress It Up

Tricolor Hummus Trifles
Make a double batch of Lemon Lover’s Hummus to create colorful layered trifles. To make the layers: For the red pepper layer, place 1 cup hummus, 1/2 cup coarsely chopped roasted red bell peppers, and 1/4 teaspoon salt in a food processor; blend until smooth and set aside. For the spinach layer, place 1 cup hummus, 1/2 cup frozen chopped spinach (thawed and drained well), 1/4 cup extra virgin olive oil, and 1/4 teaspoon salt in a food processor; blend until smooth. Do not add anything to the third cup of hummus. Transfer the three types of hummus to separate pastry bags fitted with large tips. Pipe the hummus in three layers in small trifle dishes or mason jars.

Make It A Meal

Use about half the oil so you have a thicker hummus. Serve a scoop of hummus on a bed of lettuce tossed with chopped tomatoes and cucumbers. Drizzle the extra virgin oil and sesame seeds, and serve with homemade pita crisps. To make Pita Crisps: Split pitas in half, cut the two disks into quarters, and place them in a single layer on a baking sheet. Sprinkle the pitas with sumac, za’atar, or spice of your choice. Spray with cooking spray and bake at 350 degrees until golden brown and crisp, 8 to 10 minutes. Serve warm or at room temp.

Pair It: Goose Bay Sauvignon Blanc

Hummus needs a refreshing wine to cleanse the palate between bites. The citrus flavors in this dish will match beautifully with a crisp sauvignon blanc.

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