This recipe was created after a bro-in-law wanted to make hummus; I was out of tahini, but had this idea floating around my mind. Lemony, tangy and garlicky, this Meyer lemon dip is great with fresh pita and/or fresh cut veggies, – we especially enjoy dipping endive. Enjoy! - lapadia
This super easy hummus-like dip has a lovely lemony kick to it. I normally add twice as much lemon juice to hummus than called for, so this is a perfect way to get the tangy lemon flavor without being too runny. I removed the lemon pips before whizzing it in the blender and used smallish cloves of garlic. Yum-yum! —Victoria Ross
around 1 1/2 cups
1 small Meyer Lemon, with peel, chopped up, discard seeds **preferred
** alternate = juice and zest from one Meyer lemon
1 or 2 garlic cloves, peeled and chopped
2 tablespoons olive oil
1 tablespoon agave nectar (or honey)
1 tablespoon red wine vinegar
1 teaspoon Worcestershire - note: I use this in place of salt
1 teaspoon dry Greek oregano
1 - 15 oz can chickpeas, drained
Fresh ground pepper - or a pinch of cayenne
Red pepper and/or scallion for garnish
Note: use the juice & zest of one lemon, plus extra sweetner not using Meyer lemon.
Combine the lemon, garlic, olive oil, agave nectar, vinegar, Worcestershire and oregano in a blender or food processor; process as smooth as you can get it.
Note: there will probably be little bits of the peel – regardless of how great your processor is, but we like the little burst of fresh lemon!
Add the drained chickpeas incorporate with the lemon mixture; process until smooth.
Transfer mixture to a serving bowl.
Add salt and fresh ground pepper to taste.
Cover and refrigerate 2 hours to overnight - the flavors are always best with a longer sit.