This is the first of two recipes that I’ll be testing and sharing from Jamie Geller’s new cookbook, Joy of Kosher: Fast, Fresh Family Recipes. I was provided with a review copy of the book, but my opinions are my own. You can see lots more of Jamie’s recipes and videos at Joy of Kosher.
My husband brought home a bag of lemons from his chavrusa the other night. (What did your husband bring home, huh?) They’re so tiny that I actually thought they were kumquats, but once their lemon identity was confirmed, I immediately plotted ways to use them. All 20 of them.
A handful went into some out-of-this-world guacamole, several handfuls went into a jar to get preserved, and the remaining bunch were turned into a seriously fantastic chummus. This chummus. I always like chummus, but I haven’t been so excited about it since … ever? It’s light and airy and refreshing, smooth and creamy and dreamy — I should probably stop while I’m ahead.
If you know anyone with a lemon tree, quick, hunt them down and beg for a bag. If not, it’s probably time to plant one yourself. But if all else fails, yes, you should definitely go buy some lemons from the regular old store and make this chummus anyway.
Note: I followed Jamie’s directions exactly and felt the chummus wasn’t creamy enough to fit her description, so I added water a bit at a time and kept processing. As I mention in the recipe below, I ended up needing ¼ cup water to get that perfect texture.
Recipe at a glance:
- Accessible ingredients? Yes.
- Multiple steps required? Nope. You just get everything into a food processor and press that beautiful button.
- Left with lots of dirty dishes? Those processor pieces, they’re annoying to wash. But it’s worth it.
- Taste worth the effort? Without a doubt.
- Make again? I’ll totally make this again, but because it uses a lot more olive oil than I would normally put in one dip, it’s a more expensive chummus that I’ll make just from time to time.
Tweaked from Joy of Kosher: Fast, Fresh Family Recipes
Yield: 2 cups
- 1 (15½-oz.) can chickpeas, drained (or 2 cups cooked, from 2/3 cup dried beans)
- 1 Tbsp tahini paste
- 1 garlic clove, crushed
- Zest and juice of 2 medium lemons
- ¾ tsp salt
- ¼ tsp cumin
- ½ cup olive oil
- ¼ water, if/as needed
1. If you like, reserve a few chickpeas for the garnish. Okay, now you’re ready to go.
2. In a food processor fitted with the knife blade, pulse the chickpeas, tahini, garlic, lemon juice and zest, salt, and cumin until coarsely chopped. With the motor running, drizzle the olive oil through the feeding tube, stopping to scrape the sides of the bowl as needed. The chummus should be gorgeously smooth and creamy. If it isn’t, add a tablespoon of water at a time until the right consistency is achieved. Garnish with reserved chickpeas, olive oil, paprika, chopped parsley, lemon wedges, etc.
Storage: Jamie says it stays fresh in the fridge for up to a week, but seriously, there’s no way it won’t get finished before then.
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