Ingredients
- 1 15-ounce can chickpeas , drained, reserve the canning liquid
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, mashed
- 1 teaspoon ground cumin
- fine sea salt and ground black pepper to taste
- Optional: sumac or paprika
Instructions
- In a food processor, process the chickpeas (not the liquid!), lemon zest, lemon juice, and cumin until well blended (stop and scrape down bowl as needed).
- With motor running, slowly drizzle in canning liquid, a little at a time, until very smooth and creamy (stop and scrape down bowl once or twice; you may not need all of the liquid). Season to taste with salt and pepper.
- Transfer to a small serving bowl and sprinkle with sumac or paprika, if desired.
Notes
Storage: Store in an air-tight container in the refrigerator for up to 1 week. You may choose to blend in an avocado and some apple cider vinegar and make a wonderful Salad Dressing!
https://www.powerhungry.com/2008/01/31/oil-free-tahini-free-hummus/