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.
Featured bean: 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.
✕