Lemon Garlic Hummus
Lemon Garlic Hummus- a simple combination of fresh garlic and lemon make for a flavorful, smooth and creamy hummus. (vegan + gluten-free)
I’ve been on a lemon kick lately. The bright yellow color and clean refreshing scent is perfect for springtime.
I’ve 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 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.
Start by draining and rinsing your beans…
Then add the tahini, olive oil and lemon juice to your food processor and blend until whipped and smooth. Toss in the beans with lemon zest, salt and water and process on high until a smooth texture is achieved. That’s it!
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 so you may want to adjust depending on your preferences.
The lemon juice also acts as a natural preservative that allows the hummus to keep for up to a week.
Lemon Garlic Hummus
Yield: 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:
- 2 tablespoons extra virgin olive oil
- 1/4 cup tahini
- 6 tablespoons lemon juice (approximately 3 lemons)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 cloves garlic
- 1 teaspoon lemon zest (+ 1 teaspoon for garnish, if desired)
- 1/2 teaspoon salt
Directions:
In a food processor or blender, combine the olive oil, tahini and lemon juice then blend for about 10 seconds. Add the chickpeas, garlic, lemon zest, salt and 1/4 cup water. Continue to blend for about 15 seconds, until smooth. Add more water a tablespoon at a time until desired consistency is achieved.
Serve with pita and vegetables and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I just realized garbanzo beans are chickpeas. In Australia we just call them chickpeas but until I saw your recipe I always thought they were something else :)
i love hummus, especially with lots and lots of garlic :)
Yeah, it took me a while to figure out they were the same thing too, haha.
Hummus and pita…yum! I love the bright color of this lemon garlic hummus. Lovely plates!
Oh man, Jayme calls hummus…yummus. Ya’ll are both nerds! :) LOVE IT!
Haha…maybe that is why that popped into my head! I think you may have told me that before. Jayme is right, it is yummus!! :)
Love hummus! And I love lemons so this recipe is like made for me. haha. I haven’t made hummus in a long time though. :) Beautiful photos. I need to grab some tahini.
Beautiful pictures and I LOVE lemon anything! The more lemon-y, the better! I used to eat and suck lemon wedges as they are as if they’re orange slices when I was a little kid. Yeah, that’s how much I adore lemons. I also love hummus. This is perfect! How could I have not thought about combining lemon flavor with hummus before ever?! You’re a genius Sarah :)
Oh my, if I sucked on a lemon wedge it would make for some hilarious pictures! I’m getting the shivers thinking about it! Unfortunately, I am not a genius and got the idea from a local wine bar out here. But if you love lemons then you will love this!
I used to make humus all the time but have only have ever done garlic and roared red pepper. Lemon humus sounds great an perfect for spring!
I love hummus!! I tend to go out and buy hummus wraps but not doubt they are more unhealthy than homemade ones. :) I have not tried your lemon version before but I shall attempt it some day! :)
It is so easy to make, I hope you give it a try! :)
My addiction to hummus might be slightly out of control ;). I go through container after container of it on a weekly basis. I really need to start making my own. This lemon version sounds great, and of course the inclusion of garlic is a must!
I haven’t tried lemon hummus but considering how easy this recipe looks I just might have to go for it! Thanks for sharing :)
Such great photos! I could live off hummus and pita, love it so much. I also like to try out new hummus recipes and this one looks really good!
What a lovely idea! I can’t wait to give this a try, I adore hummus!
Thanks Gwen! I’m also a major hummus fan. Hope you like it!
I love hummus and it’s yummus!! ;) I usually make mine with cannellini beans and add a little cumin. Try the cumin, you will live it if you like cumin! :)
PS: meant you will love it!
I figured that was what you meant. Oh, I will have to try it with cumin, thanks for the tip! :)
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