With all the amazing offerings at local farmer’s markets this summer, it is nice to have a make-ahead accompaniment for the many vegetables available this season. This hummus recipe has a twist using Meyer Lemons, which are a tad sweeter than traditional lemons. The chick peas are a good source of protein and numerous minerals that support bone health. The high fiber in these little bursts of nutrition also support heart health. So grab your veggies and dig in!
Meyer Lemon and Caper Hummus
2cups cooked chickpeas, or 2 (15-ounce) cans, rinsed
Freshly squeezed Meyer lemon juice
2 teaspoons lemon zest
2 tablespoons capers, rinsed
Extra-virgin olive oil
1 tablespoon tahini
1 teaspoon coarsely chopped garlic
3 tablespoons water
1 teaspoon minced thyme (optional) for garnish
Mix the chickpeas with a spritz of lemon juice and a pinch of salt. Combine the chickpeas, ¼ cup of lemon juice, lemon zest, capers, 2 tablespoons of olive oil, tahini, garlic, water and ½ teaspoon of salt in the bowl of a food processor. Process until smooth (about a minute). You may wish to add a pinch more salt or lemon juice after tasting. When ready, transfer to a small bowl and garnish with thyme and a drizzle of olive oil.
Serving size: ¼ cup; Per Serving – Calories: 180; Carbohydrates: 16g; Protein: 7g; Fat: 8g; Sodium: 630mg; Fiber: 7g
Rebecca Katz (2015). The Healthy Mind Cookbook: Big-flavor recipes to enhance brain function, mood, memory and mental clarity: Ten Speed Press: Berkeley, CA.