Lemon Pepper Hummus


Lemon Pepper Hummus

Chef  Michael Turner

Serving Size: 4 Adults

Time: 30 Minutes

Family Reserve


  • ½ Cup Tahini

  • ¾ Cup Water or as Needed

  • 2 Whole Lemons, Half the Zest and All of the Juice

  • 2 Cloves Garlic, Roughly Chopped

  • 3 Cups Cooked Chickpeas (or two 15-ounce cans, rinsed and drained)

  • ½ Cup Family Reserve

  • ¼ Teaspoons Kosher Salt

  • 2 Teaspoons Ground Black Pepper

  • Veggies or Pita for Dipping

Directions: In a food processor, combine the Tahini, water, and lemon juice. (You may want to start with 1/2 cup water and add the rest later if the hummus is too thick). Blend until Tahini is light and fluffy, about 10 seconds. Add in the garlic and lemon zest and blend again until smooth.

Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition. If hummus is too thick at any point, add more water or olive oil. Add salt, black pepper (start with 1 teaspoon if you like), and blend until smooth.

Serve with veggies or pita. Will keep in the fridge for several days.

Optional Olive Oil : Gremolata, Garlic, Rosemary,Hickory Smoked