Recipe: Spicy Lemon Hummus

I love hummus. I eat it in some form most days of the week: with fresh veggies or crackers, on sandwiches, mixed with whole grain pasta, on top of salads, as a pizza sauce, mixed with a tofu scramble, or heck, just with a spoon. It's a great alternative to less nutritious spreads, dips, or dressings. With a base of beans, it's packed with fiber and protein. Add some tahini and/or olive oil, and you've got your heart healthy fat. It's very satisfying and versatile.

I typically make at least one batch of this hummus recipe a week.

I am also a big fan of this one.

But here is a new and different variety inspired by Christina over at Fork you. No, fork you. You can find her original and unadulterated recipe here. One thing Christina points out: if your hummus is grainy and not as smooth or creamy as you would like, use a different bean. She uses white beans which are not only softer, but yield a really pretty, light colored hummus.

(My pantry is stocked with garbanzo beans, so that's what I used....)

Before we go any further, please note: this recipe calls for capers.

Capers make me nervous. 

They're funny looking, wrinkled little things and seem a little bug-like to me. But don't be scared. The combination of the salty, vinegar-y capers and all the lemon juice and lemon peel is what makes this hummus so yummy. It has a very bright, tangy flavor and then a little tiny kick from the cayenne pepper. 

(I read you can substitute green olives for capers. But really, if they don't make you too nervous, use capers! They come in small jars and since this will likely become your new favorite hummus recipe, I'm sure you'll use them all up.)

Spicy Lemon Hummus (my version)

What you'll need:

2 cans garbanzo beans, drained
2 Tbsp tahini
1 Tbsp minced garlic
2 Tbsp olive oil
1/4 cup lemon juice
zest of one lemon or 1 tsp dried lemon peel
1/2 tsp cayenne pepper (more if you like a bigger kick, I used 1 tsp)
1-2 Tbsp capers, drained
1/4 tsp pepper

2 Tbsp water, more or less as needed (I used about 2 1/2 Tbsp of water. White or other soft beans will likely require a little less water.)


What you'll do:

Pour the drained beans into the bowl of a food processor and pulse until crumbly, scraping sides as necessary. Add all of the other ingredients (except the water) and continue processing until a paste is formed. Slowly add water, a teaspoon or so at a time, until your hummus is the desired consistency. Sprinkle lightly with paprika and drizzle a little olive oil over the top just before serving.

Enjoy!