Oil-free hummus with lemon zest is creamy, very lemony, smooth and savoury. It’s not only delicious but healthy too.
Oil-free Hummus with Lemon Zest
Hummus is an Arabic word that simply means “chickpeas.”
Chickpeas, which are also known as the garbanzo bean, have been cultivated throughout the Middle East and India for thousands of years. Chickpeas are super nutritious, packed with protein, fiber, magnesium, potassium, iron and folic acid. Plus, they are extremely environmentally friendly.
Take 5 Slow, Deep And Purposeful Breaths, Smile To Yourself. Set An Intention For The Meal.
Ingredients
- 510g (3 cups) cooked chickpeas = 300g (1½cups) dried chickpeas
- 2 tablespoons tahini
- 5 tablespoons lemon juice (freshly squeezed)
- zest of one lemon
- sea salt to taste
- 60ml (2/4 cups) aquafaba – the liquid leftover from cooked chickpeas.
- 2 ice cubes (optional) -for extra light and fluffy hummus
To Make
- Soak the chickpeas over night. Cover them with double their volume of water.
- Cook the chickpeas with 1 ½ teaspoons of baking soda until they are soft.
- Combine all ingredients in a food processor or blender.
- Cover and blend or process until smooth, adding more of the cooking liquid to reach desired consistency.
- Transfer hummus to a bowl. Sprinkle with (smoked) paprika and some roughly chopped cilantro.
- This hummus will keep 3 to 5 days in the fridge.
Note
- You can also use canned chickpeas, rinsed and drained.
- The baking soda helps to loosen the skin of the chickpeas which makes hummus smoother.
Use all of your senses. Notice the colour, the taste, the texture, the smell, how it feels in your mouth … Slow down, let yourself enjoy it!
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