Easy Lemony Hummus

Hummus! Do you like it? My husband and I have a favorite Greek restaurant called "Jake and Telly's Greek Taverna" and we really like their hummus. I've tried to make hummus at home following a variety of recipes and we just kept eliminating ingredients in an effort to make our hummus taste more like Jake and Telly's hummus.

Most hummus recipes call for tahini which is ground sesame seeds (think peanut butter made from sesame seeds instead of peanuts).  Tahini has a very strong, distinct taste. I just don't know how to describe it.  I like it but it seems to be an ingredient in hummus that my husband does not like.  Through trial and error, we've discovered this and we came up with a very basic hummus recipe that we both like. My husband likes to eat this hummus with pretzels, carrots, celery, and... his new favorite... Fritos!  I like hummus (see photos above and below) with a variety of things such as raw veggies, baked sweet potato, pita bread, and so on and so on.

Meal Prep Sunday: Oven roasted broccoli, butternut squash, and a gob of lemony hummus.

Easy Lemony Hummus

1 can (15.5 ounce) chickpeas/garbanzo beans (rinsed and drained)

the juice of 1/2 a lemon

3/4 teaspoon kosher salt

3 tablespoons extra virgin olive oil

2 to 3 tablespoons of water (ore more if needed)

Place rinsed/drained chickpeas in a food processor.  Pulse about 10 times to break down the chickpeas somewhat.  Add in the lemon juice, salt, and oil.  Puree on medium to high speed until a smooth texture is achieved.  You may want to add in a few tablespoons of water to create a smooth/creamy texture.  Refrigerate leftovers.