Lois Hickey’s Lemon Hummus
Lois gradually went from retreat attendee to guest chef at the beachside vegan weekends we do bi-annually in South Haven, Michigan
1 can garbanzo beans (chickpeas), rinsed and drained
1 organic whole lemon
1-2 garlic cloves
2-3 Tbsp Tahini
Salt and pepper to taste
Directions: Using a sharp paring knife, strip several rows of zest off the lemon peel and set aside. Cut the lemon in half and juice it, discarding the seeds and white parts. Turn on the food processor and drop in the garlic gloves while the machine is running. Add beans, a few lemon zest strips, lemon juice, tahini, salt and pepper, and process until smooth.