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Roasted red pepper hummus

Zesty Lemon Herb Hummus

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cans 15 oz each chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/3 cup fresh lemon juice about 2 lemons
  • 2 tablespoons lemon zest
  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 4 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh mint chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika plus more for garnish
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup warm water or more as needed
  • Pine nuts toasted (for garnish)

Method
 

  1. Pulse chickpeas, tahini, lemon juice, zest, oil, and garlic in food processor until mostly smooth.
  2. Add parsley, dill, mint, cumin, paprika, salt, and pepper; process until combined and herbs finely chopped.
  3. With processor running, slowly add warm water until smooth and creamy, not runny.
  4. Transfer to slow cooker; smooth with spatula.
  5. Cover; cook on low 1.5 hours, stirring after 45 minutes, to warm through and blend flavors.
  6. Drizzle extra oil; sprinkle paprika and toasted pine nuts. Serve warm with pita chips, vegetables, or pita bread.