Looking to upgrade your traditional hummus recipe? I’ve got a zesty version for you. It’s got a great zip and robust flavors that’ll send your taste buds into overdrive.
Spring is around the corner (OK, OK almost) and this is a nice, but deeply flavorful, transition from hearty soups and stews to a lighter fare. As a knock-off to the traditional version, we applaud our lemon tarragon hummus recipe. I think this is the way to go!
As usual, you’ll need…
A food processor. 🙂
Recipe by Laura A. Bushey, MAT, Certified Health Educator and Personal Holistic Chef with Kitchen of Life. For more about Laura click here.
- 2 can chickpeas No salt added. If you prefer to soak and pre-cook your own, go ahead! Eden brand has BPA-free lining and uses seaweed to preserve them.
- 2 cloves garlic
- 1/4 cup tahini raw organic is preferable
- 1 whole lemon juiced
- 1 Tbs organic extra virgin olive oil first cold pressed
- 1/4 tsp Himalayan or sea salt
- 1/2 cup drinking water as needed, to thin consistency
- 3 Tbs fresh tarragon finely chopped
Servings: healthy helpings
- Place chickpeas, garlic cloves, olive oil, tahini, lemon juice and salt in food processor.
- Pulse a few times, then run. Add water until you get a smooth, creamy consistency.
- Once you are satisfied with the consistency, add the tarragon and pulse again just to incorporate.
- Serve. Store the remainder in a glass container.
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