Lemon Garlic Hummus
I’ve been on a lemon kick lately. The bright yellow color and clean refreshing scent is perfect for springtime.
I have also been on a hummus kick for the past four years because I love how creamy and versatile it is.
You can put it on a sandwich, eat is as a dip, or even use it for salad dressing.
Okay, it might be a little thick for salad dressing. But if you’re like me and forget to pack salad dressing with your lunch, you improvise…with hummus. And lots of violent shaking of your salad container to try and get the hummus to spread out evenly.
I tried lemon flavored hummus for the first time when we went to Swirl on the Square Wine Bar and since then I have had been craving it like crazy. If you like hummus but have never made it yourself, you should definitely give it a try! Not only is it ridiculously easy to make, but you get a lot more bang for your buck when you make your own.
Lemon Garlic Hummus
- 2 cans Garbanzo beans (approximately 2 and 1/2 cups) drained and rinsed
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Tahini
- 6 tablespoons lemon juice (approximately 3 lemons)
- 1 teaspoon lemon zest (+ 1 teaspoon for garnish, if desired)
- 1/2 teaspoon salt
Start by draining and rinsing your beans…
Then place the peeled garlic cloves in your food processor and pulse until finely minced.
Next, toss in the beans with 2 tablespoons olive oil, two tablespoons of tahini, salt, lemon zest and lemon juice. Process on high until a smooth texture is achieved.
Refrigerate until you are ready to eat and serve with warm naan, pretzels, fresh vegetables or crackers.
I found that the longer the hummus sat in the refrigerator, the more the citrus flavor intensified. It is a very lemony recipe!
The lemon juice also acts as a natural preservative that allows the hummus to keep for up to a week.
Hummus is yummus!
Sorry, I had to do it.
I can only contain my inner cheese ball for so long.
Have you ever tried hummus? What is your favorite flavor?