Roasted Lemon Hummus
Prep time
Total time
Recipe type: Dips
Serves: 2 Cups
  • A Lemon
  • 2 cans {14.5 ounces each} Chickpeas drained and rinsed
  • 2 tablespoons Tahini
  • 2 tablespoons Olive Oil
  • ½ teaspoon Cumin
  • ½ teaspoon Kosher Salt
  • 1 Garlic Clove, pressed through a garlic press
  • 2 tablespoons Pine Nuts {optional}
  • 1 tablespoon minced Fresh Italian Parsley {optional}
  • Olive Oil {optional
  1. Preheat your oven to 450 degrees.
  2. Have the lemon and trim off the ends so they will lay flat in an oven-safe dish. Roast for 20-30 minutes then remove and let cool.
  3. In the bowl of your food processor, fitted with the blade, add the chickpeas, tahini, garlic, cumin, salt, olive oil and a tablespoon or so of juice from a roasted lemon halve.
  4. Secure the lid and process until smooth. Taste and check for seasoning.
  5. Serve as is or dress it up with a drizzle of olive oil, a sprinkle minced parsley, some toasted pine nuts and a squeeze of roasted lemon juice.
  6. Tip **- To toast pine nuts, simply toss them into a dry pan and heat over medium. Toss every so often until they are fragrant and golden. This should take about 5 minutes.




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