This lemony hummus is protein-packed and easy to make, and it’s an ingredient in two of the other recipes—but you could also just pack it up in your lunchbox with some raw veggies and whole-grain crackers for dipping.
Recipe by Cris Comerford, White House Executive Chef
- 1 (16-oz) can chickpeas, drained and rinsed well
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- juice and grated zest of 1 scrubbed lemon or ¼ cup lemon juice
- 3 tablespoons cold water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon harissa, if you like harissa
- Put the chickpeas and garlic in the food processor fitted with a steel blade and process until the beans start to break apart and the garlic gets chopped.
- Add the oil and lemon juice and zest and process again. Add the water, 1 tablespoon at a time, until the hummus reaches the consistency you like. Add the salt and pepper (and harissa) and process until completely smooth.
- Cover and refrigerate at least 1 hour and up to 3 days.
Harissa is a very spicy chili paste from North Africa. You can sometimes find it in a tube in the international-foods section of the supermarket.