4-Step Lemon Garlic Hummus
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This four-step lemon garlic hummus is a smooth, creamy dip made with chickpeas, tahini, fresh lemon juice, and garlic for a bright, balanced flavor. It’s a classic Middle Eastern-inspired spread that comes together quickly in a food processor and works as both a dip and a versatile condiment. The combination of citrus and garlic enhances the richness of the tahini while keeping the hummus light and fresh. If you love this recipe, pair it with these easy homemade baked pita chips. For a full Mediterranean spread, serve this colorful, crowd-pleasing crudite platter.
Why You’ll Love This Recipe
- Bright and balanced – Lemon juice cuts through the richness for a fresh, vibrant flavor.
- Ultra creamy – Blended until smooth for a restaurant-quality texture.
- Versatile staple – Works as a dip, spread, or base for bowls and wraps.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
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 easily using this recipe.
Swaps and Substitutions
- Chickpeas: Use canned for convenience or cook dried chickpeas for a richer flavor.
- Tahini: Substitute with sunflower seed butter or omit for a lighter version.
- Garlic: Use roasted garlic instead of raw for a milder, sweeter taste.
- Lemon juice: Swap with lime juice for a slightly different citrus profile.
- Olive oil: Replace with water or aquafaba for a lighter, oil-free option.
How to Make Lemon Garlic Hummus (Step-by-Step)
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.
How Do I Make the Best Hummus?
- 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.
How to Serve Lemon Garlic Hummus
- Classic dip: Serve with pita, crackers, or fresh vegetables.
- Spread: Use on sandwiches or wraps in place of mayo.
- Grain bowls: Add to bowls with roasted vegetables and proteins.
- Entertaining: Swirl onto a plate and top with olive oil, paprika, and whole chickpeas.
How to Store Lemon Garlic Hummus
- Refrigerate: Store in an airtight container for up to 4–5 days.
- Refresh: Stir and add a drizzle of olive oil or splash of water before serving.
- Prevent drying: Cover the surface with plastic wrap or a thin layer of oil.
- Do not freeze: Freezing can alter the texture and make it grainy.
FAQ – Frequently Asked Questions
Blend thoroughly in a food processor and add liquid like water, olive oil, or reserved chickpea liquid to achieve a silky texture.
Yes, you can omit tahini or substitute it with another creamy ingredient, though it will slightly change the flavor and texture.
Lemon garlic hummus typically lasts 4–5 days when stored in an airtight container in the refrigerator.
Yes, roasted garlic creates a milder, sweeter flavor compared to raw garlic, making it a great variation of lemon garlic hummus.
Other Recipes to Try
Loved the fresh flavors of this citrusy dish? Try the following recipes next to round out your spread:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Lemon Garlic Hummus
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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.
Notes:
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!