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Author Notes: 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
Food52 Review: 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
Makes 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.