Lemon Hummus is healthy, light, and refreshing. It’s a great alternative to traditional hummus without the tahini sesame taste. Serve with my Garlic Pita Chips and veggies. Lemon Hummus is great as a sandwich spread too!
I absolutely love this recipe and have made it a million times! Everyone who tries it asks for the recipe because it’s so light and refreshing. Lemon Hummus is similar to traditional hummus but without the tahini. Tahini is a sesame paste that has a strong, pungent flavor that some people don’t like.
Personally I prefer the citrus flavor from the lemon juice with the chickpea purée. Lemon Hummus makes a great party barbecue appetizer and it’s perfect dip for a lunch with veggies and pita chips or pretzel thins. Hummus is very healthy and filling which can help curb those hunger pains.
Did you know chickpeas are a superfood? Chickpeas help increase satiety, keep blood sugar stable, boost digestion, and increase protection against disease. This superfood is packed with protein, vitamins, and minerals.
INGREDIENTS TO MAKE LEMON HUMMUS
- Canned chickpeas
- Fresh lemon juice and zest
- Garlic cloves
- Salt
- Extra-virgin olive oil
- Cold water
- Fresh dill or mint for garnish
HOW TO MAKE LEMON HUMMUS
- In a food processor or blender, puree chickpeas, lemon juice, garlic, and salt until smooth.
- With the motor running, in a thin, steady stream, gradually add ⅓ cup olive oil.
- Then add the cold water and puree until the chickpeas are smooth and fluffy.
- Transfer to a serving bowl, drizzle with remaining 1 Tablespoon extra-virgin olive oil and sprinkle with desired toppings.
- Refrigerate in an airtight container for up to 7 days.
SERVING SUGGESTIONS
- Roasted Spiced Chickpeas
- Carrots
- Celery
- Radish slices
- Cucumber slices
- Bell Pepper slices
- Green Beans
- Broccoli
- Cauliflower
- Endive leaves
- Pretzel Thins
- Pita Thins
- My recipe for Garlic Pita Chips
Lemon Hummus
Ingredients
- 2 (15½oz) cans chickpeas, drained and rinsed
- ⅓ cup fresh lemon juice
- 2-4 garlic cloves
- 1 tsp Kosher salt
- ⅓ cup plus 1 Tbsp extra-virgin olive oil
- 2 Tbsp cold water
Optional toppings
- 1 Tbsp fresh dill or mint, chopped
- 2 Tbsp pine nuts, toasted
- 2 Tbsp tapenade
- Sprinkling of cayenne or paprika
Instructions
- In a food processor or blender, puree chickpeas, lemon juice, garlic, and salt until smooth. With the motor running, in a thin, steady stream, gradually add ⅓ cup olive oil. Then add water and puree until the chickpeas are smooth and fluffy.
- Transfer to a serving bowl, drizzle with remaining 1 Tablespoon extra-virgin olive oil and sprinkle with desired toppings. Refrigerate in an airtight container for up to 7 days.
Notes
- Serve with: my Garlic Pita Chips, crudités, crostini, or pretzel chips.
- Makes a great sandwich spread; delicious in a pita sandwich.
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