Lemon-spiked Hummus

As the days are finally starting to grow warmer... and we start settling into a summertime routine that involves more outside then inside, more play then work, more family communal meals or meals on the go then the sit down variety we are so used to, I've found it immensely helpful to have a bowl of this made up and ready to go in the fridge each week.



This hummus is the perfect bridge between meals and I often eat it as lunch itself with a liberal helping of fresh cut veggies as dippers. (Cucumber spears and bell peppers are my favorite).
It's also incredibly portable and I've already taken it to several family barbecues and picnics in the last month... and only see that trend continuing.

If your like me in any way... you like your dips super flavorful... and this one does not disappoint! I like a good dose of lemon in my hummus... because I think it compliments the warm notes in the olive oil and chick peas while giving the whole dish a jolt of much needed flavor.

Hummus however is forever adaptable and this would serve as a good base to something:
~spicier (cayenne-roasted bells-chili flakes)
~earthier (good olive or other oil of your choice-toasted pine nuts-fresh oregano)
~or even playing around with your bean blend. I've already made a lentil/chick pea blend that I love as a sandwich spread.

Play around with it and see what goes over best in your household.

Lemon-spiked Hummus

Ingredients:

1 can (14 ounces) chick peas/garbanzo beans, drained
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 cup lemon juice (I only like fresh lemon juice and usually use the juice of 1-2 lemons)
1 large garlic clove
1 teaspoon tahini butter
2-3 good glugs of olive oil

Blend all ingredients together either with a food processor, blender or directly in the bowl with your immersion blender. Consistency should be solid, not runny... but not super thick like mashed potatoes either. Serve with a variety of vegetables, pita chips or wherever else you need a little extra flavor. Best served chilled.