Lemon and Herb Hummus
- 3 cups cooked
- chickpeas (about two 15-ounce cans)
- 1 roasted shallot (see note)
- 3 tablespoons tahini
- Grated zest and juice of 1 lemon
- Sea salt and freshly ground pepper
- Pinch of red pepper flakes
- â…“ cup extra-virgin olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh dill, plus extra for garnish
- 3 tablespoons chopped fresh basil leaves
- ½ English cucumber, sliced paper-thin
- 2 teaspoons finely chopped fresh flatleaf parsley, plus extra for garnish
- 1 tablespoon champagne vinegar
- â…“ cup crumbled feta cheese
Instructions:
If you’re short on time, you can omit the roasted shallot and use 2 cloves of raw garlic instead.
- In a food processor, combine the chickpeas, roasted shallot, tahini, lemon zest and juice, 1 teaspoon salt, 1 teaspoon pepper, and the red pepper flakes and pulse to combine. With the motor running, pour in the olive oil in a steady stream. Stop the food processor when the hummus reaches the desired smoothness (I like mine a bit textured). Add the herbs to the hummus, and pulse a few times until combined. Taste and add more salt and pepper, if you’d like. Pulse the processor while adding 1 to 3 tablespoons water to thin out the hummus as needed, remembering that it will firm up in the fridge.
- To make the optional garnish, toss the cucumber with the parsley and vinegar. To serve, put the hummus on a serving plate, top with the cucumber mixture and feta, and garnish with fresh chopped parsley and dill.