Ok people, it’s a HEAT WAVE up in here.  My house was built in 1910 and back then New England didn’t get to 98 degrees in August so I don’t have any air conditioning beyond the window unit that we’ve installed in our bedroom.  I’m sitting here with a fan literally in my face as I type this ode to hummus.

I first made this delicious snack in January of 2016. In that first experiment I added some yogurt which gave a nice texture and I made note of  some fun variations that I still need to try (ie black bean hummus).

My picture in that original post makes me giggle. I still have LOTS to learn, but boy have I come a long way. (If you choose to go look… just know you were warned).

Ever since that first post in 2016 I’ve become more confident with hummus and tend not to measure what goes into the blender. Sometimes I throw in some basil from the porch planters, sometimes i’ll add some dashes of hot sauce, or maybe harissa.  Overall, it always ends up a refreshing no cook snack that is perfect to make in a heat wave!

This humus variety increases the amount of lemon and garlic and doesn’t have much heat. But, that also made it it the perfect spread for lamb meatball pitas stuffed with spicy quick pickled radishes and jalapenos.

Stay tuned for the lamb meatball recipe coming to the blog later this week!  Also, head over to the Whimsical Wednesday party where I’m adding this summer treat for all to enjoy.

Lemon Garlic Hummus

• Servings: 5-6
• Time: 5 prep + 5 cook = 10 mins
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Hummus is the perfect no-cook snack for a hot day. This spread can be added to sandwiches or just as a dip with fresh veggies, crackers, or pita!

Ingredients

• 1 29 oz can of chickpeas
• 5-6 cloves of garlic
• 4 teaspoons of tahini
• The juice of 1 lemon (about 7-8 teaspoons)
• Olive oil
• Salt and pepper

Steps & Notes

1. In a large food processor combine the chickpeas, garlic, tahini, lemon juice, salt and pepper.
   • Note: you may want to try adding the garlic in two batches – i love garlic and can’t get enough so I’d even consider adding more than this next time!
2. As it blends slowly drizzle in some olive oil in a few small batches until the hummus is a creamy texture.
3. Taste test and adjust the ingredients as you’d like.
4. Serve immediately or store in the fridge in an airtight container