chicken breasts that have been roasted with cinnamon and other spices. I came up with this recipe while I was working in a flight kitchen. The flight crews and my family both appreciated the cinnamon I tried using on the chicken because no one else had used it for anything.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 lemon, zested
- 2 tablespoons lemon juice
- 1 teaspoon vegetable bouillon
- 4 tablespoons water, or as needed
- 1 teaspoon tamari (Optional)
Instructions
- Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.
- You can use 2 cups cooked chickpeas in place of canned.
- Add vinegar or water to make the hummus into a salad dressing.
Reviews
5.4.20 Unfortunately, the lemon flavor overpowered the other ingredients, even the tamari. If I make this again, I would leave the lemon zest as written but start off by using half the amount of lemon juice, taste, and add more if needed. Hummus is so easy and inexpensive to make, I’m always amazed that people pay $$$ to buy it. Thanks for sharing your recipe.