Creamy Meyer Lemon Hummus

Hummus is one of my all time favorite things to eat (and I loved it long before I became a vegan). Although I adore many of the store bought varieties, I love making my own. It is super easy. You just need a few key ingredients and the proper tools.

The following recipe offers rough measurements so if you give it a go, I suggest lots of tasting along the way. You can certainly add or subtract if you want to change it up.

Creamy Meyer Lemon Hummus
1 fifteen ounce can garbanzo beans (drained and rinsed)
3 Tablespoons roasted tahini
(sold in jars and cans)
1 fresh clove of garlic
(optional)
1/2 cup light olive oil
1/4 cup meyer lemon juice
(fresh squeezed)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons cold water

Blend all ingredients except the olive oil and water in your food processor until it seems fully blended. First drizzle in oil in increments while food processor is running. Open food processor occasionally to scrape down the sides. Lastly add the water and blend until you have no lumps and mixture appears creamy. It might be slightly runnier than you want it but it will firm up some in fridge. If it seems too thick add a little more olive oil, lemon juice, water or all three! Do a taste test after final blend. If it is to your liking (balance of richness, salt, cumin and acid) - transfer to airtight container and chill for 2-3 hours.

Serving suggestion: place a dollop of your favorite salsa on top and serve with blue corn tortilla chips (or whatever you desire). Also delicious on it's own with a spoon! Let me know how you like to eat your hummus! Happy Eating!!!