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Lemon-Mint Hummus

Brittany Carlson

I discovered this unique flavor of hummus at the Fort Mason farmer's market. My favorite hummus guys that call themselves Hummus Heaven made this as a specialty flavor and it completely sold me. I went home from the market with a bunch of mint, lemon and garlic and started to test. Here is the recipe that I came up with and we finished it all that day-- whooops! Oh well, it is quick to whip up again and I highly recommend it as a snack with some watermelon radishes pictured here or another seasonal root vegetable. 

Here is the recipe--


1.5 cup cooked chickpeas

3 tablespoons olive oil

5 tablespoons boiling water

1 zest of a lemon

1/2 lemon juiced

2 tablespoons mint, chopped finely

1/4 teaspoon salt


Combine chickpeas and olive oil, lemon juice and 3 tablespoons of boiling water. Blend for a few minutes. Then add your mint, zest, salt and the remainder of your boiling water to help loosen up the mixture. Enjoy!

Note- I recommend preparing your own chickpeas if you can. Here is how-- buy organic dry chickpeas from Whole Foods (or wherever you can find them!) and soak them for several hours-- ideally overnight. Drain the water and rinse your chickpeas in a colander. Transfer chickpeas to a pot and cover with about 3 inches of water.  Cook on low to medium heat for about one hour. Once chickpeas are tender, transfer to a colander and rinse. Use immediately. If you are not ready to use them right away, let them cool and store in a glass tupperware container until you are ready to use them.