Lemon Onion Hummus
 
 
Makes 4 cups of hummus
Ingredients
  • 3 Cups cooked chickpeas
  • ½ Lemon or 1 small lemon, juiced
  • 2 Tablespoons of your best olive oil
  • Sea salt (amount varies based on taste preference; I use close to a tablespoon)
  • ½ onion sautéed
  • Optional (crushed garlic clove, Tahini)*
  • Optional (parlsey and/or cilantro for herb hummus)
Instructions
  1. Ladle out three cups of chickpeas, including some of the liquid they were cooked in, and place in a food processor. Depending on how thick you like your hummus, add more or less of the cooking liquid.
  2. Squeeze half a lemon into a measuring cup. Don't squeeze directly over your chickpeas or you'll be picking out lemon seeds for twenty minutes (Yeah, I learned that the hard way. Is there anything more slippery than a freakin' lemon seed! My fingers repel them!).
  3. Pour your seed-free lemon juice, sautéed onion, best olive oil, and some sea salt into the food processor with the chickpeas. Blend, blend, blend.
  4. Continue until you reach your desired consistency. I like my hummus very smooth, so I blend it thoroughly.
  5. Now taste-test. Adjust as necessary.
  6. If you don't have a blender, you can make a thicker style hummus by using the back of a fork and brute strength. You probably don't quite need brute strength, just some strength. They are chickpeas after all.
Notes
*Garlic does not agree with me, so I do not use it. However, hummus is traditionally made with garlic and it is a delightful substitution for the onion that I use or an add-on. The Tahini adds a nice flavor; think of a concentrated sesame flavor if you have never had it before. For me, I have to be in the mood for it, and I tend not to be. I love hummus a little bit tangy (lemon) and a touch sweet (onion). Experiment for yourself and make YOUR perfect hummus.
Recipe by at https://www.thescratchartist.com/lemon-onion-hummus/