Ginger Lemon Hummus
Submitted by: Tulkoff
A touch of ginger puree and lemon bring unexpected brightness and flavor to this hummus recipe.
2 cans chickpeas, drained with chickpea water reserved
1/3 cup tahini
5 Tbsp canned chickpea water, more or less may be used depending on desired consistency
1/4 cup lemon juice
1 Tbsp olive oil
1 tsp salt
2 tsp Tulkoff Ginger Puree
lemon zest, for garnish
Place the chickpeas, tahini, and reserved water in a large food processor and blend until smooth. Transfer to a serving bowl and fold in the lemon juice, salt, olive oil and ginger puree until well incorporated. Garnish with lemon zest and serve with pita and fresh crudités.
For best flavor, make ahead and chill in the fridge to allow time for flavors to further develop.