Recipe: Creamy Hummus with Lemon and Horseradish

Tangy, creamy, and delicious, this hummus recipe is fast and healthy. It’s also made with ingredients that are attributed to Greek Longevity, particularly the chickpeas, also called garbanzo, and extra virgin olive oil, on Islands like Ikaria,  You can read about Greek Longevity and Blue Zones here.

What You’ll Need

chickpeas, 2 cups (16 ounces) (I use fresh, but you can use canned. Save the liquid- see notes below)

lemons, juice and zest of 1-2, depending on how lemony you like it

tahini, 1 tablespoon (available at most supermarkets near the peanut butter)

garlic, 1 clove minced (I use a zester)

olive oil, extra virgin, 2-3 tablespoons (I prefer Greek Kalamata or Koroneiki)

sea salt, 1-2 teaspoons, or to taste

horseradish, 1 tablespoon

paprika, optional

To Prepare

  1. in a food processor (I use a vitamix), combine all the ingredients, and blend until you reach the desired consistency.  Adjust seasonings as necessary (I typically add more lemon juice and salt)

Notes: Add the bean liquid a tablespoon at a time to make a smoother hummus. I serve it drizzled with olive oil and a dusting of paprika, more for looks than flavor.  Serve at room temperature for best flavor.