Roasted Lemon Hummus
This time of year is kind of like a no man’s land of seasons. It’s technically still winter, but for those of us in the northeast, spring is just around the corner and we are so over winter we cling to whatever hint of warmth and sunshine we can find. From a food standpoint, that means lemon. Lemon everything. Lemon cake, lemon bread, lemon chicken. It’s brightness and acidity are a sharp contrast to the warmth of chili and cinnamon that have permeated most of our winter cooking. This time of year, cooking with lemon is as close as you can get to harnessing a little bit of sunshine on an unseasonably warm day and pouring it into the food you cook. It’s brightness warms you up just as much as any bowl of hot soup.
I think my general love of hummus is pretty well-documented here. I make it all of the time, so I suppose it comes as no surprise that I’m constantly trying out different variations so that my afternoon hummus & veggies snack doesn’t get to boring. I’m a huge fan of making hummus that is heavy on the lemon, but sometimes the tartness of the lemon juice can be a bit overwhelming. Roasting your lemon first solves that problem by mellowing the tartness of the juice while still allowing you to impart a bright sunshiney flavor to your classic hummus.
Roasted Lemon Hummus is delicious with raw vegetables but you know what’s even better? Pitas, of course! Honestly, there are few things better than warm pitas. I recently made a batch from my new Hot Bread Kitchen cookbook and they were so tasty! Have you heard of Hot Bread Kitchen? I got this cookbook for Christmas and I love it. The book is broken down by types of breads such as unleavened flatbreads, crusty loaves, and challah. They even have an entire chapter on tortillas!
Hot Bread Kitchen is a real bakery, but it is so much more than that. Specifically, it is part bakery part “social enterprise,” as it is described by founder, Jessamyn Waldman Rodriguez.
Hot Bread Kitchen is comprised of women with families from all over the world who have found a home in the same place, teaching each other how to bake breads from recipes passed down through the generations. They don’t just bake, however, they learn English, they take business classes, and study other skills that will allow them to get work in or open their own businesses within the food industry. The plan is simple – the women bake artisan breads which are sold and the proceeds pay for their business training. A concept that started with two people in Ms. Waldman Rodriguez’s kitchen now employs 61 people and sells bread in farmers’ markets, retail outlets, and ships internationally. Can you imagine would it would be like to spend a day in Hot Bread Kitchen, soaking in the limitless knowledge of the women that work there? That’s probably not realistic for most of us, so instead, go get the cookbook! Then make a batch of pitas, and serve them with this Roasted Lemon Hummus. :)
- 1 tsp. olive oil
- 1 lemon, halved
- 1 can chickpeas
- 2 T. tahini
- 2 tsp. fresh minced garlic
- 1 tsp. sea salt
- 2 T. olive oil
- 1. Preheat oven to 400 degrees.
- 2. Heat olive oil in an oven-proof skillet. Place lemon halves cut sides down in pan.
- 3. Heat over medium heat for approximately 5 minutes or until lemons are caramelized.
- 4. Move pan to preheated oven and roast for 15 minutes. Set lemons aside and allow to cool slightly.
- 5. Once lemon halves are cool enough to hold, juice lemons. You should end up with approximately 2 1/2 to 3 tablespoons of lemon pulp and juice.
- 6. Drain chickpeas, reserving liquid.
- 7. Combine chickpeas, tahini, garlic, lemon juice, and salt in a food processor.
- 8. Process on high until smooth. Add reserved chickpea liquid, 1 tablespoon at a time, until hummus reaches your desired consistency.
- Makes 2 cups of hummus.
- Serving size = 2 Tablespoons.