This homemade lemon garlic hummus is simply divine. It’s creamy, full of protein and healthy fats, and takes less than 5 minutes to make! International Hummus Day is just around the corner (May 13th, who knew that was a thing?!), so celebrate with a batch of lemon garlic hummus. Yum.
I use this oil-free lemon garlic hummus as a salad topping all the time. It’s a great way to add protein and flavor to a dish without the sogginess of oil-based dressings. Since I eat salads every day, I go through a tub of hummus quickly. Soon I realized that if I made it myself, I could save a ton of money PLUS control the ingredients!
I love lemon garlic hummus because the flavors are versatile enough to work well with anything. In addition to a salad topping, I eat this hummus as a snack with vegetables, pita chips, or (my favorite) making hummus and beet toast!
This easy homemade lemon hummus takes 5 minutes to make. It’s best made in a food processor so that everything can mix together on the same level; using a blender is fine, but it will take longer and you have to scrape down the sides quite often. If you don’t have any extra cooked chickpeas, you can use a can. Trader Joe’s sells garbanzo beans for 79 cents a can, and organic is 99 cents!
Easy Lemon Garlic Hummus
Open up the can of chickpeas, drain and reserve the liquid. Rinse the chickpeas thoroughly and set aside. Grate the lemon peel and set aside.
**If you prefer to used dried chickpeas, soak dried beans for 8 hours in warm water. Drain, rinse, and transfer to a pot. Cover with enough water (about 2 inches over the beans) and bring to boil. Reduce to a simmer and cook for about 1 1/2 – 2 hours. Drain the cooked chickpeas, reserving about 1/2 a cup of the cooking liquid and proceed with the recipe as written. If you just have extra chickpeas from earlier in the week and don’t have the cooking liquid, don’t sweat it! Just use regular water.
In a food processor, blend the tahini and half the lemon juice on low for about a minute to thicken. Pro tip: Blending the tahini makes the hummus extra creamy. Add the garlic, salt, and half of the chickpeas. Process on high. Add the remaining chickpeas and blend on high until smooth. For thinner hummus, add more lemon juice and/or chickpea cooking liquid. Top with some red pepper flakes and enjoy!
Enjoy lemon garlic hummus as a salad topping, with pita chips, a creamy toast spread, or as a flavorful addition to vegetable sandwiches.
How would you eat your hummus? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see your lemon garlic hummus creations!
Buen provecho!
Becca
| Cook Time | 5 minutes |
| Servings |
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- 1 15 oz can chickpeas, reserve can liquid ** OR use 1 1/2 cups of cooked , reserve ~1/2 cup cooking liquid
- 2 TBSP tahini
- Juice from 1 large lemon * about 3-4 TBSP
- finely grated lemon zest
- 2 cloves fresh garlic
- 1/2 tsp sea salt
- 1/2 tsp cumin
- red pepper flakes *optional, for decoration
Ingredients
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- Grate the lemon peel and set aside in a bowl. In a food processor, blend the tahini and half the lemon juice on low for 1-2 minutes to thicken.
- Thoroughly drain and rinse the chickpeas, reserving about 1/2 the canned liquid. Add the lemon zest, garlic, salt, and half of the chickpeas to the food processor. Process on high for 2 minutes.
- Add the remaining chickpeas and blend on high until smooth. For thinner hummus, add more lemon juice and/or chickpea cooking liquid.
- Top with some red pepper flakes for decoration and enjoy!
- If you prefer to cook the chickpeas, soak dried beans for 8 hours in warm water. Drain, rinse, and transfer to a pot. Cover with enough water (about 2 inches over the beans) and bring to boil. Reduce to a simmer and cook for about 1 1/2 - 2 hours. Drain the cooked chickpeas, reserving about 1/2 a cup of the cooking liquid and proceed with the recipe as written. **If you just have extra chickpeas from earlier in the week and don't have the cooking liquid, don't sweat it! Just use regular water.
- Optional additions: Roasted red pepper, avocado, edamame, or carrots and zucchini.
