- 1 (15-oz) can chickpeas, drained and rinsed
- 1 medium garlic clove, minced
- 3/4 teaspoon kosher salt
- Pinch cayenne pepper
- 1 tablespoon fresh-squeezed lemon juice (from 1 large lemon)
- 2 teaspoons preserved Meyer lemon peel, minced
- 1/4 cup tahini
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup plus 1 tablespoon water
- Pinch sweet paprika
- 1 tablespoon chopped, flat-leaf parsley
Operation “Use-Meyer-Lemons-in-Every-Possible-Thing” continues with this lemony take on hummus. Since the short Meyer lemon season inspired me to salt-preserve many jars of lemons, I’m always on the lookout for easy ways to incorporate them into my favorite things to eat. Enter hummus.
I started with a classic hummus recipe I found and fell in love with several years ago in Cook’s Illustrated, and adapted it to include the lemons. It’s a creamy, dreamy dish, and the tahini and preserved Meyer lemon peel are perfect partners. Serve it as an appetizer with some pita or crackers, or spread it on your favorite sandwich (my favorite!).
It’s really good. Go make it.
*See ingredient list at right.
Adapted from Cook’s Illustrated.
1. Put all ingredients in a food processor. Process until smooth, stopping after 10-20 seconds to scrape down the sides and continue.
2. Transfer mixture to a serving bowl and refrigerate for at least 30 minutes so flavors can meld.
3. Before serving, drizzle bowl of hummus with 1 teaspoon of olive oil, a pinch of sweet paprika, and chopped parsley.