Watercress adds a wonderful flavor to this hummus and also makes it a delicious green color.

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.

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Serves 6

You will need:

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
  1. Place chickpeas, watercress, garlic, and tahini in a food processor and process until you have a coarse mixture.
  2. Add lemon juice and water and process until smooth.
  3. Season with salt and add more lemon juice if you want. (If it feels too dry just add a little more water and blend.)


Photography by Styling+photography by Paul Lowe

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