Hummus Recipe Lemon Garlic Olive Oil

If needed blend in one tablespoon of water or additional olive oil at a time to make the hummus creamy and smooth.

Hummus recipe lemon garlic olive oil. Chill until ready to serve. Drizzle a small amount of olive oil on the top of the hummus and garnish with the remaining half of the lemon zest and freshly chopped parsley. Salt and black pepper.

Process on high till smooth. However here is a more succulent adaptation i came up with. For a more authentic hummus add about 1 4 1 2 cup tahini to ingredients.

For a thinner consistency add aquafaba or ice cold water until you reach your desired consistency. Place the cooked beans tahini garlic and olive oil in the bowl of a food processor fitted with a metal blade and blend until very smooth. In a food processor combine the oil chickpeas lemon juice garlic and salt.

Combine garbanzo beans lemon juice olive oil tahini garlic and salt in a food processor and pulse several times to mix. You can add raw garlic but i prefer roasted garlic. Process until hummus is smooth about 1 minute.

Olive oil or grapeseed oil works well in this recipe. Cover and blend until perfectly smooth. Transfer to a serving plate top with desired garnishes and serve with warm pita and veggies as desired.

Add water if needed for a smoother hummus. In a high speed blender place the chickpeas tahini olive oil lemon juice garlic and salt. If your hummus is too thick turn on the food processor and add small amounts of water slowly until you reach the desired consistency.