This easy lemon and garlic hummus recipe is simple to make and delicious to eat. Use fresh ingredients to make this wonderful appetizer dip.
Hummus is one of those foods that is very easy to make and is super good for you. Lemon and garlic hummus is just plain sinfully delicious!
Hi, I’m Lisa from A Leafy Life, back this month with a super easy Lemon and Garlic Hummus Recipe. This hummus is so delicious and addicting that once you start eating it, you won’t be able to stop. I know I couldn’t!
Hummus is one of those things that can be made a million and one different ways because you can make it with different beans, a variety of additives, and a mixture of spices. Sometimes, I prefer the simple, classic hummus. The kind made with chickpeas and tahini. For this recipe, I added plenty of garlic and lemon…yum!
The great thing about hummus is it’s simple to make and very good for you because of its healthy ingredients like chickpeas, garlic, olive oil, and lemon. I love to whip up a batch on Sunday and eat it throughout the week.
Now, there’s a big decision you need to make when using chickpeas in hummus….to skin or not to skin. If you want super creamy hummus, please, by all means take the skins off. If you are a bit on the lazy side (like me), leave the skins on. Totally up to you.
My Lemon and Garlic Hummus Secret Ingredient
Are you ready? Instead of using regular olive oil, I use lemon olive oil. Yep, if you like lemon, this is really worth purchasing. If you don’t want too much lemon, just use regular, but I just love the added lemony taste it brings to this hummus.
Here’s the recipe!
Easy Lemon and Garlic Hummus Recipe
Ingredients
- 1 can 19 oz of chickpeas (garbanzo beans), drained and rinsed (save the liquid)
- 1/4 cup tahini
- A medium size lemon
- 1 minced garlic clove
- 1/2 tsp Cumin
- 1 tsp Salt
- 2 Tbs olive oil lemon if you have it
Instructions
- Use a food processor or blender to blend the chickpeas and about 1/2 of the liquid from the can.
- Add the tahini, juice of one lemon, minced garlic, cumin, and salt to the chickpeas and blend.
- Pour olive oil to make it creamy and smooth. Add some of the liquid from he chickpeas if needed.
You can refrigerate the hummus for about a week. If you take it out and it is a little dry, feel free to stir in more olive oil. Use it as a delicious dip for chips, vegetables, or pita chips. Another great idea is to spread it on a sandwich instead of mustard or mayo.
What’s Next?
While you’re here, be sure to check out other appetizer recipes on Ideas for the Home by Kenarryâ„¢ –
I add chipotle I adobo to my hummus. It is awesome if you like spicy.
Oooh! That sounds like a great addition to spice things up. Thanks for sharing, Nancy!