Garbanzo beans are a protein- and fiber-packed food that’s perfect for a snack or for adding extra oomph to a meal. I like to make my own lemon hummus with garbanzos, and it’s also an excuse to use the juice from my preserved lemons, which are super easy to make, too. Hummus calls for acid to cut through the hearty beans and tahini, and lemon is often used for this purpose. Serve up this creamy hummus with crackers, vegetables, or take it a step further and make my homemade sourdough naan. You really can’t go wrong. It’s so good.
If you Love Dips here are a few others to try:
Creamy Lemon Hummus
Ingredients
- 1 15 oz can of garbanzo beans drained
- ⅓ cup tahini
- ¼ cup extra virgin olive oil
- 1 tablespoon preserved lemon juice see note for recipe
- 2-3 tablespoons freshly squeezed lemon juice
- 3 segments preserved lemon rinsed, seeds removed, rough chopped (see note for recipe)
- 2 cloves garlic
Instructions
- Pulse the garbanzo beans in the food processor 10 – 15 times until partially mashed.
- Add tahini, olive oil, preserved lemon juice and fresh lemon juice, garlic, preserved lemon segments, and pepper into the food processor, and process for 1 minute.
- Taste for seasoning and texture, adjust if necessary, and pulse to combine until it has reached your desired consistency.
- Serve with vegetables, crackers, or naan.
Need more healthy recipe ideas? Check out other vegetable recipes here
