Lemony Hummus

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Lemony Hummus
Prep Time 10 minutes

The lemon makes this dip vibrant, while the hot water keeps it dreamily creamy — plus it's low on tahini, which my (apparently dust-tasting) children find dusty-tasting. Serve it with pita chips and an assortment of raw vegetables — which, at our house, often means carrot sticks and baby carrots.

For a delicious meal organized around the Turkish principle of meze — that beloved "a little of this, a little of that" style of dining that is also referred to as grazing, tapas, or "too lazy to make a main course" — combine this recipe with shepherd's salad, borek (a feta pastry), or mini burgers. And don't forget the Middle Eastern dessert.

What you'll need

  • 1 (15-ounce) can chickpeas, drained
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon tahini
  • 1 clove garlic, peeled and smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon finely grated lemon peel
  • Hot water
  • Olive oil and pomegranate seeds for garnish (optional)

Makes 1 1/2 cups

How to make it

  1. In a food processor or blender, whir together the first seven ingredients until the chickpeas seem as smooth as they're going to get (use a rubber spatula to scrape down the sides of the bowl, if need be).

  2. Add water a tablespoon at a time (up to 4 tablespoons), whirring after each addition until the hummus gets smooth, creamy, and almost whipped-seeming.

  3. Serve in a bowl, drizzled with olive oil and sprinkled with pomegranate seeds.

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