Back to the hummus chronicles. The story of a young woman trying to make hummus that tastes amazing and is smooooooth. This Lemon Thyme Hummus is the next up!
My sister had told me about this hummus (by Tribe, I think) that she gets at her grocery store in Pittsburgh that’s a lemon rosemary focaccia hummus…and it’s been dancing around my brain for months now. I finally got down to business and tried lemon hummus. With thyme, because that’s what I had in the fridge (of course).
It’s bright and springy, and maybe a touch too lemony. But we can work with it!
- 1 can chickpeas, skinned
- 1 lemon, juiced and zested
- Leaves from 12 sprigs of thyme (or 2 tsp dried thyme leaves)
- 3 cloves garlic
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp tahini
- 1/4 tsp cayenne
- 1/4 tsp salt
- 1/2 tsp cracked black pepper
- Drain the chickpeas and peel. To peel chickpeas, simply pinch the chickpea between to fingers and slide the skin off.
- In a food processor fitted with an S-blade, combine all ingredients. Blend until creamy and smooth.
- Taste and adjust seasonings if necessary
- Serve up with veggies or pita chips!