Lemon Garlic Hummus
Lemon Garlic Hummus
Hummus makes the best dip! It’s also a way to help you eat a plant-based, healthy diet. Veggies ‘n dip is the best!! If you’re a meal prepper... Here’s your next new recipe! So much cheaper than buying hummus too!
Lemon Garlic Hummus with fresh vegetables
Yield: 1 1⁄2 cups hummus
Ingredients:
1 can (15 ounce) Garbanzo or White beans, drained
1 fresh lemon
~ 2 tablespoons rind, finely grated
1⁄4 cup lemon juice
2 -3 cloves, minced (or 1 1⁄2 teaspoon garlic powder)
1/2 cup yellow sweet peppers, chopped
3 – 4 tablespoons extra virgin olive oil
Dash cayenne pepper (or more to taste)
Kosher salt to taste (~ 1⁄4 teaspoon)
**Variety of fresh cut vegetables (cucumber, baby carrots, peppers, broccoli or cauliflower )
Equipment needed:
Small food processor
Chef knife
Cutting board
Microplane or fine sized grater
Lemon juicer of choice
Measuring spoons
Do you enjoy fresh veggies and dip? Often, it’s ranch dressing or a high fat dip... right? Here’s a great recipe to put in your fridge and give you a healthy snacking option. Make it on Sunday and take it to work the rest of the week... if it lasts that long!
To start....
Open and drain liquid from beans and place in food processor. Second, using a grater, lightly grate lemon rind of fresh lemon. Measure necessary amount needed and reserve extra, in case you desire a stronger lemon flavor. Cut lemon in half and juice lemon. Being careful of course to remove seeds as they come out with the juice. Remove peels from garlic and mince using a cutting board & chef knife. Add all to beans.
**My favorite is a citrus press found at most kitchen supply stores. A wooden reamer will also work well.
Next...
Combine first four ingredients by pulsing food processor until beans form a crumbly texture. Add olive oil and continue pulsing until a smooth, dipping texture is achieved, about 30 seconds. If texture is not smooth enough, I often add additional olive oil ~ 1 tablespoon at a time and keep pulsing. Add salt and pepper. Pulse a few more times and taste. I enjoy a little spicier hummus and add a few extra dashes of cayenne as I pulse and taste.
You’re Done!!
Now you can store your hummus in the fridge for easy snacking & lunch making, or place in a bowl for serving. I often serve my hummus in a festive bowl for whichever holiday is approaching... with fresh cut vegetables. Colorful, healthy beginning to any gathering!