Lemon Hummus

Alright, folks, let’s talk Lemon Hummus. This isn’t just any hummus — it’s zingy, a bit zesty, and the perfect companion to just about anything snack-worthy. You know how you buy hummus at the store and think, “This is good, but could it blow my mind?” Here’s your answer: yes, it can. This homemade lemon hummus brings the citrusy sunshine that turns your basic chickpea puree into a bright flavor fiesta.

Okay, funny story. My husband, who usually doesn’t rave about anything that doesn’t have bacon in it, couldn’t stop sneaking spoonfuls of this lemon hummus before dinner. Seriously, he was swiping it straight out of the food processor. We first made this recipe during a family gathering when I ran out of ideas for appetizers. It was such a hit that it’s now a must-have for our weekend get-togethers. It’s just one of those things we rely on to keep our dining experience lively and full of conversation — except when everyone’s too busy eating it!

Why You’ll Love This Lemon Hummus

– It’s refreshingly lemony, which doesn’t sound like a standard hummus but trust me, it works like magic!
– Quick as lightning to whip up — more time to enjoy and not slave away!
– No weird ingredients; just wholesome, real food you can actually pronounce.
– My kid even eats it — and that’s saying something.

How to Make It

So here’s how you do it. You’re gonna grab a can of chickpeas, and yes, you can totally use canned — I do it all the time. Get those bad boys draining and then rinse them because no one likes goopy bean juice in their hummus. Toss them into your processor. Add tahini, because what’s hummus without it?

Now squeeze a lot of lemon juice. If there’s a seed or two, oh well. More zest, more best! A pinch of salt, garlic for those spicy days, and don’t be shy with olive oil. The last time I made it, I even tried a dash of smoked paprika because why not? Blend until it’s creamy, and don’t be alarmed if you need to add a splash of water — I always do.

Don’t forget to taste it and make it your own as you go. Need more lemon? Go for it, my citrus lover.

Ingredient Notes

– Chickpeas: The heart of this hummus. Use canned for ease. Nobody wins a trophy for soaking beans overnight.
– Lemon: Trust the process — don’t skimp on juice unless you want bland paste.
– Tahini: Get the good stuff — this isn’t the time for cost-cutting or substitution, unless you want a very curious-tasting hummus.

Recipe Steps

1. Drain and rinse the chickpeas.
2. Juice the lemons, removing seeds but embracing pulp.
3. Combine chickpeas, tahini, lemon juice, garlic, salt, and olive oil in a food processor.
4. Blend until smooth, adding water to reach the desired consistency.
5. Taste and adjust seasoning or lemoniness if needed.

What to Serve It With

Tips & Mistakes

Pair with pita chips, veggie sticks, or, if you’re like me, just a spoon. Avoid serving it with other strong-flavored dips as it might become a battle in a bowl.

Storage Tips

Store this magic in an airtight container in the fridge — it’s good for about a week, though mine never lasts that long. Eating it cold is surprisingly refreshing, and yes, I’ve had it with breakfast because I believed in hummus miracles.

Variations and Substitutions

Experiment like a kitchen scientist. Swap half the chickpeas with white beans for an even creamier texture. Or skip garlic on days where you’re socializing. I once ran out of tahini and threw in some almond butter — it was different, but not disastrous.

Frequently Asked Questions

Lemon Hummus

This creamy lemon hummus recipe is fresh, flavorful, and perfect for a healthy snack or appetizer.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups cooked chickpeas
• ▢ 0.25 cup fresh lemon juice about 1 large lemon
• ▢ 0.5 cup tahini
• ▢ 2 tbsp extra virgin olive oil plus extra for drizzling
• ▢ 1 clove garlic minced
• ▢ 0.5 tsp salt or to taste
• ▢ 0.25 tsp ground cumin
• ▢ 0.25 cup water adjust for desired consistency

Instructions

Preparation Steps

• In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt, and cumin.
• Blend while slowly adding water and olive oil until smooth and creamy.
• Taste and adjust seasoning with more salt or lemon juice as needed.
• Transfer to a bowl, drizzle with olive oil, and serve with pita or veggies.

Notes

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.