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Lemon Garlic Hummus
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I love how easily this dip comes together. I usually start with a base – plain homemade hummus – then add all sorts of ingredients. In this case I add extra lemon juice and chopped cloves of garlic for added zest. Hummus has a creamy texture and distinct nutty flavor from the addition of tahini. Serve it with anything from crudité to over a rice bowl paired with ground lamb and tabbouleh.
Key Ingredients in This Recipe
- Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas rather than dried in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight since they need to be soaked for a long period of time then boiled. I prefer to take the extra step to remove the skins from the chickpeas. While it takes a bit of time it makes for a smoother texture.
- Tahini – Tahini is a sesame seed paste made from pureed sesame seeds. It’s frequently used in Mediterranean and Middle Eastern cooking. It adds the nutty flavor to hummus.
How to Make Lemon Garlic Hummus
Step 1: Remove skin from chickpeas.
Remove the skins from the chickpeas by pinching them between your forefingers and discard (optional).
Step 2: Blend ingredients.
Add the chickpeas, tahini, garlic, lemon, olive oil, and to the bowl of a food processor and blend until pureed.
Step 3: Add water.
Slowly add water until the mixture becomes creamy.
Step 4: Serve or store.
Season with salt then transfer to a small bowl. Garnish with parsley and lemon slices. The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
Tips and Tricks for This Recipe
Tips for Making Hummus
- Rather than adding cloves of raw garlic to this hummus, try roasting the garlic first to give it a deeper, and more well rounded garlic flavor. Learn how to roast heads of garlic using my recipe here.
- If you prefer a thinner hummus, add a bit more water, a tablespoon at a time with the blender or food processor running.
- Removing the skins of the chickpeas takes a bit more time but will achieve a creamier, smoother hummus.
- Homemade hummus can be made up to a week in advance and stored, refrigerated in an airtight container. I prefer to let hummus come to room temperature before serving so the flavors come through more.
What to Serve with Hummus
- Crudité – Serve hummus in a bowl with sliced cucumbers, slices of bell pepper, carrots, peas, celery or breakfast radish.
- Bread – I like to serve a few types of hummus or other dips at once with grilled or toasted bread or breadsticks.
- Meat or chicken – I like to add scoop of lemon garlic hummus over roast meat like lamb or chicken and roasted vegetables for added flavor.
- Rice bowls – Pair the lemon garlic hummus with fresh tabbouleh salad, sautéed ground lamb and romaine lettuce for an easy dinner.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Lemon Garlic Hummus
Rate this Recipe
Ingredients:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 4 cloves garlic, minced
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup ice cold water
- ½ teaspoon kosher salt
- 1 teaspoon chopped flat-leaf parsley
- 1 slice lemon, cut into a half moon
Instructions:
- Remove the skins from the chickpeas by pinching them between your forefingers and discard (optional).
- Add the chickpeas, tahini, garlic, lemon, olive oil, and to the bowl of a food processor and blend until pureed.
- Slowly add water until the mixture becomes creamy. Season with salt then transfer to a small bowl. Garnish with parsley and lemon slices.
- The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
Nutrition:
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So easy yet so delicious! Was a big hit at our last gathering.
I’m so happy to hear it! Thank you for sharing Janet!