Zesty Lemon Hummus

Serve this Middle Eastern spread with pita, vegetables, or falafel.

Serves: 20Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy

Serves: 20


  • 1 lb. dried chickpeas, rinsed and soaked overnight in plenty of water
  • 3 Tbsp. tahini
  • 4 Tbsp. lemon juice
  • 2 tsp. lemon zest
  • 3 cloves garlic
  • 1 1⁄2 tsp. kosher salt
  • 1⁄4 tsp. ground black pepper
  • 8 pitas, cut in wedges


  • In a 4-quart slow cooker, add the chickpeas and cover with water by several inches. Cover and cook on low for 8 hours. Drain, reserving the liquid.
  • In a food processor, place the cooked chickpeas, tahini, lemon juice, lemon zest, garlic, salt, and pepper. Pulse until smooth, adding the reserved liquid as needed to achieve the desired texture.
  • Serve topped with paprika and with pita wedges on the side.