digest
Short Summary
Main recommendation: Make homemade Lemon Lovers Hummus from a 15.5 oz can of rinsed chickpeas, 100% tahini, a garlic clove, fresh lemon juice and zest, kosher salt, cumin, and extra virgin olive oil, then serve it on a plate topped with za'atar chickpeas, paprika, and chopped parsley or cilantro. The video is a step-by-step recipe demonstration from Jamie Geller.
Key Points
- The recipe is built on two lemons, using both juice and zest for the "lemon lovers" flavor.
- Use 100% tahini, not the ready-to-eat tahini sold in the refrigerated section beside ready-made hummus.
- Olive oil is preferred over water-and-oil blends because Geller likes its flavor in this recipe.
- The plating method creates a well in the hummus and fills it with whole chickpeas tossed in za'atar, salt, and olive oil.
Details Worth Noting
- Concrete instructions: Rinse and drain a 15.5 oz can of chickpeas well. Add 1 tablespoon of 100% tahini and 1 clove of garlic, smashed and peeled; add more garlic if desired. Juice and zest two lemons: zest only the yellow part, avoiding the white pith. To juice, press with both hands and roll the lemon first to loosen the juice, cut it in half, and squeeze it right side up so seeds stay inside. Add 3/4 teaspoon kosher salt and 1/4 teaspoon cumin. With the food processor running, add 1/2 cup extra virgin olive oil in a steady stream. Scrape down the bowl partway through, taste, and process until smooth and creamy. To plate, use the back of a spoon to spread the hummus to the edges, forming a well in the center. Toss whole chickpeas with a little za'atar, salt, and olive oil, place them in the well, then add a light dusting of paprika around the edge and fresh chopped parsley or cilantro on top.
- Za'atar is a Middle Eastern spice blend that the video describes as containing basil, oregano, thyme, savory, sesame seeds, and a little sumac.
- Cumin is described as earthy and warm without being spicy hot.
- Geller says the well can hold any toppings you like, though this version uses chickpeas.
Bottom Line
Geller's version of hummus leans into bright lemon flavor, quality tahini, and olive oil, and its main visual payoff is the plated well of seasoned chickpeas.
