I would be lying to you if I said I actually like hummus. Because as much as I love a good chickpea, I don’t particularly enjoy hummus. I’m not sure if it’s the texture, or the flavor itself. But for a recent end of summer dinner party I threw, I decided to have another go at enjoying hummus and making my very own. I often put a different twist on every recipe I make, and this hummus was no exception. 
J was surprised with its chunky texture, which I liked, but what I enjoyed the most was its intense lemon flavor, so if you don’t dig the citrus flavor, you can use a smaller amount. I’d say I’ve probably go much smoother on the texture the next time I make it. This hummus was so good though, I didn’t mind that I didn’t include the traditional tahini. If you have it on hand, go ahead add a couple of tablespoons, make it a true classic. 
The best part of this hummus are the leftovers, especially slathered onto a warm pita bread, topped with kale, the last of summer’s sweet ripened tomatoes, and salsa. It’s like summer all over again. 
Aside from a strong lemon flavor, I wanted to season this hummus with plenty of fresh herbs I still have growing in the yard. So I grabbed a handful of basil, cilantro, and dill. Since the second batch of my dill hasn’t grown large enough for three tablespoons, I used some dried dill I still had from last year’s batch. But you can replace any of these herbs with your favorites.
Yes, I know game watching foods have been coming up a lot lately, well that’s what you get when you date a sports guy, like J. I don’t mind it, it helps me get creative with healthier versions of classic game foods, like this salsa. If this is what football foods look and taste like, then I’m all in. Serve me up this healthy hummus and these paprika spiced chips, or even better pita chips made using this same recipe, for Sunday’s day long game watching or any rainy day movie marathon. 
Lemon Herb Hummus
Ingredients {Makes 2 cups}
3 cups {two 15 oz cans} – Cooked Chickpeas {drained + rinsed}
1 roasted – Shallot
Grated Zest and Juice 1 Lemon
Sea salt and Freshly Ground Black Pepper
Pinch, Cayenne Pepper {optional}
3 tablespoons – Fresh Basil {chopped}
3 tablespoons – Fresh Dill {chopped}
3 tablespoons – Fresh Cilantro {chopped}
Recipe
In a food processor, combine the chickpeas, shallot {which you can simply sauté with olive oil in a small pan for 3 minutes}, lemon zest and juice, cayenne, and salt and pepper; pulse to combine. While the motor runs, or a bit at a time, pour the olive oil in a steady stream. When the hummus reaches the desired consistency, stop the processor. Add the herbs, and pulse a few times to combine. Taste and season as necessary. If you need to thin on your hummus, add a bit of water.
Serve immediately, or cover top directly with plastic wrap, and refrigerate in an air-tight container up to 3 days.
