Lemony Hummus

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Ingredients:

  • 1  16-ounce can chickpeas, drained in a colander and rinsed with cold water
  • 1  garlic clove, peeled
  • 2 tablespoons olive oil
  • juice and grated zest of 1 scrubbed lemon or ¼ cup lemon juice
  • 3 tablespoons cold water
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1 teaspoon harissa (if you like harissa)

Directions:

  1. Add the chickpeas and garlic to a food processor, and process until the beans start to break apart and the garlic gets chopped.
  2. Add the oil and lemon juice and zest and process again. Add the water, 1 tablespoon at a time, until the hummus reaches the consistency you like. Add the salt and pepper (and harissa) and process until completely smooth.
  3. Cover and refrigerate at least 1 hour and up to 3 days.

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