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Lemony Hummus



Lemony Hummus

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.
By Cris Comerford, White House Executive Chef
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 1 Cup

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Colander
  • Food processer (adult needed)
  • Measuring spoons
  • Citrus grater or zester


  • 1 (16-ounce) 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.
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