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
- Cutting board
- Sharp knife (adult needed)
- 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.