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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Meyer Lemon Hummus Recipe

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This recipe for Meyer Lemon Hummus is from Joseph's Storehouse Baking Company, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 c. Cooked Garbanzo Beans, (see recipe)
1 tsp. ground cumin
1 tsp. hot smoked paprika
¼ tsp. cayenne pepper
2 garlic cloves, chopped to a paste with the side of a chef's knife
¼ tsp. sea salt
1 serrano chile, chopped
¼ c. tahini
¼ c. Meyer lemon juice
½ c. extra-virgin olive oil, plus more for serving
1 T. toasted sesame oil
1 tsp. Meyer lemon zest, finely grated
Sea salt and freshly ground pepper
¼ c. fresh Italian parsley, finely chopped

1). Cook garbanzo beans according to instructions. Set aside.

2). Combine the cumin, paprika, and cayenne in a small sauté pan and cook over medium-low heat, stirring continuously, until fragrant, about 3 minutes. Remove from the heat and set aside.

3). Combine half the chickpeas, the garlic, Serrano, tahini, lemon juice, olive oil and sesame oil in a food processor and process until smooth. Season with the lemon zest, salt and pepper and scrape into a large bowl.

4). Put the remaining chickpeas in a medium bowl and coarsely mash using a fork, or potato masher. Fold the coarsely mashed chickpeas and parsley into the mixture in a large bowl.

4). Transfer the hummus to a serving bowl. Drizzle with a few tablespoons of olive oil to serve.

Number Of Servings:
Number Of Servings:
3 cups




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