Lemony Herb Hummus

By cserumga

Ingredients

• 1/4 cup water
• 2 tablespoons lemon juice
• 1/4 cup tahini, stirred well
• 2 tablespoons extra-virgin olive oil
• 1 (15-ounce) can chickpeas, rinsed
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• Pinch cayenne
• 4 teaspoons chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon lemon zest

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.

2. Process chickpeas, garlic, salt, cumin, cayenne, mint, dill, and zest in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed.

3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.