This recipe is courtesy of downshiftology.com. l love lemon in my hummus and this one does not disappoint. You can use more liquid from the beans instead of the oil to cut down on fat content if you wish.
A Dash of Lemon Hummus
- 2 15 oz cans of chickpeas
- 1/3 cup of chickpea liquid, or more if desired
- 1/2 cup tahini
- 1/4 cup cold pressed avocado oil
- juice of two lemons
- 2 garlic cloves, peeled
- 1 teaspoon ground cumin
- himalayan salt and pepper to taste
- fresh parsley for garnish
- high speed blender
Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.