Lemon Hummus

Lemon Hummus is a zesty, creamy, and refreshing twist on the classic Middle Eastern dip. Packed with bright lemon flavor and silky-smooth texture, this homemade hummus is perfect for dipping, spreading, or enjoying as a healthy snack or appetizer.

Why You’ll Love This Recipe

If you love traditional hummus, you’ll love this lemony version even more. The fresh lemon juice and zest brighten the flavor, adding a tangy kick that pairs beautifully with the nutty richness of tahini and chickpeas. It’s easy to make in minutes with a food processor and uses simple, wholesome ingredients. Plus, it’s vegan, gluten-free, and packed with plant-based protein and fiber.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chickpeas (canned or home-cooked)
• Fresh lemon juice
• Lemon zest
• Tahini
• Garlic
• Olive oil
• Cold water
• Salt
• Optional: cumin, paprika, fresh parsley (for garnish)

Directions

this recipe

1. In a food processor, combine chickpeas, tahini, lemon juice, lemon zest, garlic, and salt.
2. Blend until smooth, scraping down the sides as needed.
3. With the processor running, slowly drizzle in olive oil and cold water until the hummus reaches your desired consistency.
4. Taste and adjust seasoning—add more lemon juice or salt if needed.
5. Transfer to a serving bowl and drizzle with olive oil. Garnish with paprika or fresh parsley if desired.
6. Serve with pita chips, fresh veggies, or use as a spread in wraps and sandwiches.

Servings and timing

This recipe serves 6–8 as a dip.
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add roasted garlic for a mellow, sweet garlic flavor.
• Stir in chopped herbs like dill, basil, or cilantro for a fresh twist.
• Blend in a pinch of cayenne or red pepper flakes for a little heat.
• Use white beans instead of chickpeas for a creamier texture.
• Add a spoonful of Greek yogurt for a tangy, extra-smooth hummus.

Storage/Reheating

Store lemon hummus in an airtight container in the refrigerator for up to 5 days. Hummus can also be frozen for up to 1 month—thaw in the fridge and stir well before serving. No reheating is necessary.

FAQs

Can I use canned chickpeas?

Yes, canned chickpeas are perfect—just rinse and drain them well before use.

How do I make hummus extra smooth?

Peel the chickpeas or blend longer with a bit of ice water for ultra-smooth texture.

Can I make it without tahini?

Yes, though tahini adds richness. You can substitute with sunflower seed butter or leave it out for a lighter dip.

How much lemon is too much?

Start with 2 tablespoons of juice and adjust to taste—too much can overpower the other flavors.

Is hummus healthy?

Yes, it’s high in fiber, protein, and healthy fats, especially when made with olive oil and minimal salt.

Can I make it spicy?

Add cayenne pepper, hot sauce, or blend in a roasted jalapeño for heat.

Does lemon hummus taste different from regular hummus?

Yes, it has a brighter, tangier profile due to the extra lemon juice and zest.

What should I serve with it?

Pita bread, crackers, sliced cucumbers, carrots, bell peppers, or spread on toast.

Can I double the recipe?

Absolutely—just ensure your food processor is large enough.

How long does homemade hummus last?

It lasts up to 5 days in the refrigerator, sealed in an airtight container.

Conclusion

Lemon Hummus is a flavorful, vibrant take on a beloved classic. With its creamy consistency and citrusy brightness, it’s an easy, healthy addition to any snack board, lunchbox, or party platter. Quick to make and endlessly versatile, this zesty dip is sure to become a staple in your kitchen.

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