I like my hummus really lemony—add a little at a time to make it just right for you. Serve as a dip or on top of a toasted pita with watercress, edamame, mint, and some red chili flakes.
1 can chickpeas, drained
1⁄2 cup packed watercress
2 cloves garlic
1⁄3 cup tahini
2 lemons, just the juice
salt, to taste
2 to 4 tablespoons water
- Place chickpeas, watercress, garlic, and tahini in a food processor and process until you have a coarse mixture.
- Add lemon juice and water and process until smooth.
- Season with salt and add more lemon juice if you want. (If it feels too dry just add a little more water and blend.)
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