I make some variation of hummus about every other week. This is by far my favorite. Light and yet flavorful, the lemon-ramp combination is a perfect compliment to tahini. I even eat this for breakfast, spread across toast under a fried egg seasoned with smoked paprika, granulated onion and salt, and then topped with microgreens. A heavenly way to start the day!
Ingredients
1 can chickpeas (I prefer WestBrae)
1 tsp chopped ramps (white and purple part only)
1 1/2 tbsp tahini
2 tsp fresh lemon juice
1 tsp lemon zest
kosher salt to taste, starting with 1/2 tsp
optional: olive oil and smoked paprika
Drain the chickpeas into a colander over a bowl and rinse them until there are no more bubbles. Pour chickpeas, half the chickpea liquid, and all other ingredients into a food processor and pulse until blended. Check flavors and add salt, lemon or tahini to taste. Process for 2-3 minutes or until smooth and creamy. If desired, serve with a drizzle of olive oil and a sprinkle of smoked paprika.