Store-bought hummus makes an appearance at almost every casual get together these days, but you can up the ante by bringing a flavor-packed homemade version to this year’s Memorial Day cookout. It comes together in minutes, and DIYing it allows you to use fresh seasonal ingredients that may not appear in those little round tubs at the grocery store.Lemon Garlic Hummus
makes 3 cups
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 4 cloves garlic, minced (use two or three cloves if you are less of a garlic enthusiast)
- 3 lemons, zested and juiced
- 1/4 cup fresh basil, chopped
- 1/3 cup tahini (sesame paste)
- 1 1/4 teaspoons kosher salt
- a few grinds of pepper
- 1/4 cup olive oil, plus more for drizzle
- Set aside a big pinch of the lemon zest.
- Place all of the ingredients except for the olive oil and the pinch of lemon zest into the bowl of a food processor and process until combined. Through the feed tube with the food processor running, pour in the olive oil and process until hummus is smooth and creamy.
- Place in a bowl, drizzle with olive oil, and sprinkle with the reserved lemon zest.
The jar of tahini will last for ages in the fridge, so if you keep garlic and a few cans of chickpeas on hand, you’ll find yourself throwing this together all of the time with whatever you have in the house. Jarred roasted red peppers, sun-dried tomatoes, ghardiniera peppers, chipotles, artichokes, and olives all make great versions, and the recipe is easily halved.
recipe and photos by the aesthete and the dilettante