Rustic Bakery's Meyer lemon chickpea spread

Rustic Bakery's Meyer lemon chickpea spread

 

“This hummus is like crack,” said one Primary Beans customer about the Meyer lemon chickpea spread from her local Rustic Bakery Café. We gave it a try and knew we had to get our hands on the recipe so we could all enjoy it at home. Our friends at Rustic Bakery were kind enough to adapt the recipe for home cooks. Bright and citrusy from 2 whole Meyer lemons and lots of cilantro, this recipe makes the most of California’s winter citrus season. It’s great, of course, with our tiny, nutty Chickpeas and Rustic Bakery flatbreads.

 

Which beans to use? Chickpeas. Take 'em from dried to cooked with our guide

 

The details

  • Time: 10 minutes (plus bean cooking)
  • Cookware: food processor, bean cooking vessel of your choice

 

What you’ll need

  • 2 cloves garlic, minced
  • ½ bunch cilantro (tender stems only)
  • 2 cups cooked Chickpeas
  • Zest and juice from 2 Meyer lemons
  • ¾ cup tahini
  • ¼ cup olive oil
  • 2 tsp coarse salt
  • ½ tsp pepper

Steps

Add all ingredients to a food processor and process until very sooth, adding up to ¼ cup water if needed.

When is the best time to salt beans?

When is the best time to salt beans?

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Meet the farm behind your favorite chickpeas

Meet the farm behind your favorite chickpeas