Lemon Pepper Hummus

In a food processor or blender (I used a blender), combine the tahini, water, and lemon juice. (You may want to start with 1/2 cup water and add the rest later if the hummus is too thick.) Blend until tahini is light and fluffy, about 10 seconds. Add in the garlic and lemon zest and blend again until smooth.

Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition. If hummus is too thick at any point, add more water or olive oil. Add salt, black pepper (start with 1 teaspoon if you like), red pepper flakes, and blend until smooth.

Serve with veggies or pita. Will keep in the fridge for several days.

Adapted from my Extra Creamy Hummus recipe (see my recipe box).