Lemony Hummus

Lemony Hummus

The lemon makes this dip vibrant, while the hot water keeps it dreamily creamy — plus it's low on tahini, which my (apparently dust-tasting) children find dusty-tasting. Serve it with pita chips and an assortment of raw vegetables — which, at our house, often means carrot sticks and baby carrots.

For a delicious meal organized around the Turkish principle of meze — that beloved "a little of this, a little of that" style of dining that is also referred to as grazing, tapas, or "too lazy to make a main course" — combine this recipe with shepherd's salad, borek (a feta pastry), or mini burgers. And don't forget the Middle Eastern dessert.

Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 1 1/2 cups


    1 (15-ounce) can chickpeas, drained
    1 tablespoon tahini
    3 tablespoons lemon juice
    3 tablespoons olive oil
    1/2 teaspoon finely grated lemon peel
    1 clove garlic, peeled and smashed
    1 teaspoon kosher salt
    Hot water
    Olive oil and pomegranate seeds for garnish (optional)


  1. In a food processor or blender, whir together the first seven ingredients until the chickpeas seem as smooth as they're going to get (use a rubber spatula to scrape down the sides of the bowl, if need be).
  2. Add water a tablespoon at a time (up to 4 tablespoons), whirring after each addition until the hummus gets smooth, creamy, and almost whipped-seeming.
  3. Serve in a bowl, drizzled with olive oil and sprinkled with pomegranate seeds.

Pomegranate Molasses
Pomegranate molasses is an addictively fruity, puckeringly tart Middle Eastern syrup that is more or less impossible to replicate. And I should know: I spent hours and hours boiling down various pots of pomegranate juice with and without sugar and lemon and never approximated it (though I did, my son discovered, concoct what turned out to be an excellent, if sticky, version of fake blood). You'll find it at Middle Eastern grocery stores and some supermarket and specialty stores, or you can order a bottle for $6 from adrianascaravan.com. Drizzle it on a roasting chicken, dress a cucumber salad with it, make yourself a pom-tini to die for, or a simple spritzer.

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