Charred Lemon Hummus with Sumac

Hummus is often found on my menus. Whether I prepare it for a snack or as an appetizer for a dinner party, it’s always a delicious, comforting dish to share. I also love that it can be made so many ways – I often garnish it with toasted nuts, pesto or pomegranate seeds. This hummus in particular is bright and refreshing thanks to the charred lemon. Grilling the lemon makes it extra juicy and slightly nutty.
Serve this with root veggies chips (my favorite since you get a nice balance of sweet and salty), fresh-cut veggies, gluten-free crackers (like Nut Thins) or warm pita bread.

1. Heat a grill pan over high heat (or use your outside grill). Place lemon halves cut side down onto the hot pan and cook until charred and caramelized, about 3 minutes.

2. Meanwhile, empty contents of the garbanzo bean can (including the liquid) into a microwave-safe bowl and microwave for 4 minutes.

3. Add the warmed garbanzo beans/liquid, charred lemon juice, tahini, olive oil, cumin and salt to a food processor or blender and process until very smooth.

4. Toss arugula with lemon juice, olive oil and salt in a small bowl.

5. Spread hummus onto a serving platter and sprinkle with sumac (or finish with lemon zest). Top with arugula. Serve with root veggie chips for dipping.

Charred Lemon Hummus with Sumac
Serves 6

All you need:
1 lemon, cut in half
1 (14.5 oz.) can garbanzo beans, with liquid
1/4 cup tahini
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon sea salt

Arugula garnish
1 cup baby arugula
Juice of 1/2 lemon
2 teaspoons olive oil
Pinch sea salt

Sumac (or lemon zest), for garnish
Root veggie chips, for serving

(here’s the link to the sumac I bought: https://www.amazon.com/Sumac-Spice-Powder-Ground-Berries/dp/B07D45KRPX/ref=sr_1_9?keywords=sumac&qid=1556046699&s=grocery&sr=1-9)

All you do:
1. Heat a grill pan over high heat (or use your outside grill). Place lemon halves cut side down onto the hot pan and cook until charred and caramelized, about 3 minutes.
2. Meanwhile, empty contents of the garbanzo bean can (including the liquid) into a microwave-safe bowl and microwave for 4 minutes.
3. Add the warmed garbanzo beans/liquid, charred lemon juice, tahini, olive oil, cumin and salt to a food processor or blender and process until very smooth.
4. Toss arugula with lemon juice, olive oil and salt in a small bowl.
5. Spread hummus onto a serving platter and sprinkle with sumac (or finish with lemon zest). Top with arugula. Serve with root veggie chips for dipping.

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