Sprinkle lots of hemps seeds over the top before serving, or blend in some of your favorite dark leafy greens for a micro nutrient and anti-oxidant boost.
This Lemon Hummus Recipe is Simply the Best:
Quick & Easy.
Simple Lemon Hummus
A simple, homemade lemon hummus recipe with garlic and thyme, served loaded with heirloom tomatoes and fresh herbs, farmer’s market style! Made without oil but feel free to garnish it with a drizzle if desired.
- 3 X 15 oz canned organic chickpeas
- 3 tbsp tahini paste
- 4 tbsp fresh thyme + more for garnish
- 5 cloves garlic -grated
- 2 large lemons -juiced & zested
- 1 pinch sea salt + more to taste
- 3 tbsp onion chives -snipped
- 1 cup heirloom tomatoes -sliced
- 1 drizzle extra virgin olive oil for garnish (OPTIONAL)
Drain the chickpeas and reserve the liquid.
In the bowl of a food processor combine the chickpeas with the tahini, 4 tablespoons of thyme, lemon juice and a good pinch of sea salt. Puree until smooth and fluffy. Add some of the reserved liquid if needed at this point.
Transfer the hummus to a bowl and stir in the garlic and the zest from one lemon. Taste and adjust seasonings with more sea salt and lemon juice to your liking.
Serve the hummus topped with the heirloom tomatoes, garnished with the chives and reserved thyme leave. Sprinkle with a pinch of corse “ Fleur de Sel “ and finish with a drizzle of cold pressed extra virgin olive oil ( omit the oil on a WFPB diet)