Your Weekly Culinary Source
The Quarantined Kitchen shares ideas and recipes from Chef Steven Bright, Hospitality Coordinator at Shadyside Presbyterian Church, to help you stay healthy by eating well during the COVID-19 pandemic.
July 22, 2020: Lemon Herb Hummus
Try this simple and light recipe as an appetizer or TV snack!
Lemon Herb Hummus
Makes about 1 ½ cups
1 15.5-oz. can garbanzo beans, drained
1 large clove garlic
Juice and zest of 1 large lemon
2 t tahini
½ bunch fresh cilantro, roughly chopped
1 t ground cumin
Warm water and extra-virgin olive oil
Kosher salt to taste
- In processor, add beans, tahini, garlic, zest, cilantro, and cumin. Pulse a few times.
- With processor running, add lemon juice, then alternate warm water and olive oil.
- Open processor and scrape down sides, season with salt, and continue processing, adding oil, water, and additional lemon juice to your desired taste and until very smooth. About 2 minutes.
- Enjoy with fresh vegetables, fresh pita bread, or toasted pita chips.
Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: firstname.lastname@example.org
Be well – eat well!
Chef Steven M. Bright
Read more from Chef Bright by exploring other entries in The Quarantined Kitchen.