Lemony Chickpea Puree

Vegan, gluten-free, grain-free, refined sugar-free, soy-free

Yield: about 2 cups / Prep time: 5 min

Adapted from Chloe Coscarelli's recipe in Chloe's Vegan Italian Kitchen

Calling all lemon fans! This puree is dangerously close to hummus, but different enough to warrant a fun name. It's also more straightforward than hummus without messy garlic and tahini. I think it tastes better, too!

Ingredients:

• 1/4 cup olive oil
• juice from 1 lemon
• 1/4 teaspoon cayenne pepper
• one 15-oz can chickpeas/garbanzo beans, drained and rinsed
• salt to taste

Directions:

1. Pour all ingredients into a blender in the order listed, secure lid, and blend on high for 30 seconds to a few minutes until really creamy.*
   
2. If your blender has a tamper, use that to ensure the mixture keeps circulating. Otherwise, you may have to stop and scrape down the sides. If it's too think, add a little water.
3. Scoop out with a plastic or rubber spatula and store in an air-tight container in the fridge for up to a week.

*I like my hummus to be as fluffy and creamy as mashed potatoes, so if you're going for that texture, don't cut the blending time short. The longer the blades spin, the more air gets into the puree, resulting in a fluffier texture.

Great spread on toast and topped with roasted red peppers, pecans, and herbs alongside a simple salad.