I’m going to be honest; I think hummus is significantly over priced. Try and argue with me, bring it on. A little bit of hummus for almost $4 or $5 dollars? No thanks.
Therefore, this college girl has become a BIG fan of making hummus. Hints, I am here to introduce you to my fourth hummus recipe on ‘A Rented Kitchen’.
I don’t think you understand how delicious and refreshing this combination of lemon and ginger is until you try it. Therefore, get on that readers! Go make this hummus, save yourself a ton of money, come back and see me, and have a happy weekend!
XO, a rented kitchen
- 30 ounces of chickpeas, drained and rinsed
- 2 Tablespoon Tahini
- 2 Tablespoons water
- 3 Tablespoons olive oil
- 2 medium lemons, juiced and zested (or 7 Tablespoons lemon juice)
- ½ teaspoon salt
- 1 inch piece of ginger, peeled and minced finely
- Pepper to taste
- Combine the tahini and lemon juice in a large food processor (you will probably need to stir the tahini with a knife, as it often separates in the jar). Blend together for roughly 1 minute.
- Add the chickpeas, olive oil, and lemon zest to the food processor. Process until smooth, adding additional liquid to reach desired texture.
- Chill in the refrigerator for about an hour, to allow the flavors to socialize.
- Serve and Enjoy!
Notes and Tips!:
- Adapted From: 28 Cooks
- How to enjoy hummus? Try it with raw vegetables, pita chips, tortilla chips, on a sandwich, or with an egg sandwich! The options are endless!
- Like this recipe? Try these other delicious hummus recipes from A Rented Kitchen! (Recipes below):