Name: Creamy Lemon Garlic Hummus
Ingredients: 540ml can chickpeas (remove 1/2 cup liquid and set aside); Juice from 1 lemon (approx. 2-3 tbsp); 1/2 cup tahini (see notes); 2 tbsp extra virgin olive oil; 4-5 large cloves garlic, pressed; 1 tbsp lemon zest; Salt to taste; Optional topping: Olive oil, 1 tsp Za'atar spice mix. sea salt

You will never stop making this hummus!

It’s so incredibly easy and creamy, and you don’t have to spend hours soaking/boiling your chickpeas or removing all the skins. The key to this creamy sensation comes down to two things: The aquafaba (more commonly known as the chickpea liquid) and the fats (AKA the Tahini and olive oil). This might come as a shock to some, but you don’t want to rinse your chickpeas, and you want to use most of the liquid! This gives the hummus a gorgeous consistency and helps with the flavour as well. The amount of tahini in this recipe often raises some eyebrows, but I promise you want to trust me on this one! More tahini = more creamy. I also love to add some olive oil in the hummus itself (as well as drizzled on top) for some extra lush creaminess.

The wine pairing

For the wine pairing, you want to pair this with an Assyrtiko - a flinty and salty Greek white wine style that’s bursting with stunning crisp flavours of lemon, lime, green apple, honeydew melon and fresh flowers. The perfect wine for Spring! I chose the Kir-Yianni High Altitude Assyrtiko and I am obsessed. I used this one for a recent pairing and knew I had to use it again. It’s that good!!

Where to find the wine

If you live in Calgary or surrounding area you can pick this one up from my Highlander Wines store-front (see link below), and if you’re in the US I linked an alternative from wine.com!

YYC (local) Link: High Altitude Wine Assyrtiko | Highlander Wine & Spirits

US Link: Domaine Papagiannakos Assyrtiko 2022

Creamy Lemon Garlic Hummus

Author: Stephanie Cameron

The creamiest, easiest hummus recipe you'll find!! The trick to this one is using canned chickpeas and NOT rinsing them (plus using most of the liquid (or aquafaba) and going hard on the fats (AKA adding a lot more tahini and olive oil than you think you need). No need for a super expensive blender or food processor for this one! Enjoy this with fresh pita and a chilled glass or two of Assyrtiko wine!

Ingredients

540ml can chickpeas (remove 1/2 cup liquid and set aside)
Juice from 1 lemon (approx. 2-3 tbsp)
1/2 cup tahini (see notes)
2 tbsp extra virgin olive oil
4-5 large cloves garlic, pressed
1 tbsp lemon zest
Salt to taste
Optional topping: Olive oil, 1 tsp Za'atar spice mix. sea salt

Instructions

Add all ingredients except for sea salt to your food processor and blend until smooth and creamy. If needed, add some reserved aquafaba to reach your desired consistency.
Season with sea salt to taste. You can also adjust the flavour by adding more olive oil, garlic, or lemon juice!
Pour into your favourite dip dish and top with a drizzle of olive oil, Za'atar spice mix, and more sea salt. Enjoy with a fresh pita and a chilled glass of Assyrtiko!

Notes

The key to the creamy consistency is the tahini, so make sure you add enough!! If 1/2 cup seems a bit much, you can always start with 1/4 cup and increase by 1-2 tbsp smooths as you blend until you reach the consistency you're looking for.