Combine all the ingredients except the zests and water in a food processor. Puree until smooth. If it’s too thick, add water 1 tablespoon at a time or an ice cube. Continue until you have a very smooth puree. (Sometimes you need to puree hummus much longer than you think - keep going and be sparing with your water or ice so it doesn’t become too watery.) Add the
zests and pulse to mix. Taste and season with additional salt and pepper or other spices as desired.
*Sumac Note: Sumac adds another layer of lemony flavor to this hummus. If you don’t have sumac, you can also try adding 1/4 teaspoon ground cumin or smoked paprika for additional flavor, or simply omit it.
**Lemon/Lime Note: Since citrus plays such a big flavor role in this hummus, do not substitute store-bought lemon and lime juices. Freshly squeezed juice is important. Plus, you’ll need the zest of those lemons and limes for added flavor. Preferably, opt for organic lemons and limes when collecting zest.
Bio: Dreena Burton is the OG vegan cookbook author, plant-based for over 25 years. Author and co-author of eight books, her most recent title "Dreena's Kind Kitchen" won the world’s first vegan cookbook award. For more, visit dreenaburton.com.
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Directions
Combine all the ingredients except the zests and water in a food processor. Puree until smooth. If it’s too thick, add water 1 tablespoon at a time or an ice cube. Continue until you have a very smooth puree. (Sometimes you need to puree hummus much longer than you think - keep going and be sparing with your water or ice so it doesn’t become too watery.) Add the
zests and pulse to mix. Taste and season with additional salt and pepper or other spices as desired.
*Sumac Note: Sumac adds another layer of lemony flavor to this hummus. If you don’t have sumac, you can also try adding 1/4 teaspoon ground cumin or smoked paprika for additional flavor, or simply omit it.
**Lemon/Lime Note: Since citrus plays such a big flavor role in this hummus, do not substitute store-bought lemon and lime juices. Freshly squeezed juice is important. Plus, you’ll need the zest of those lemons and limes for added flavor. Preferably, opt for organic lemons and limes when collecting zest.
Bio: Dreena Burton is the OG vegan cookbook author, plant-based for over 25 years. Author and co-author of eight books, her most recent title "Dreena's Kind Kitchen" won the world’s first vegan cookbook award. For more, visit dreenaburton.com.
