This classic homemade Lemon-Garlic Hummus is the perfect way to tickle your taste buds! It combines the chickpeas' earthy flavors with the tahini's nutty taste. The freshness of the lemon and garlic completes this snack.
It's a simple recipe that only requires a handful of ingredients and a few simple steps. Plus, it's vegan, gluten-free, and ready in just minutes!
So if you're looking for a snack with drinks or mezze, a dip or snack that you're sure to love, then you've come to the right place.
Hummus made from scratch
Hummus is a classic recipe from the Middle East (and Lebanon / Armenia). The taste of hummus can be described as earthy, fresh, nutty, and creamy. And it's delicious with drinks, on toast as a mezzo or dip (combined with toasted pita bread). But also spread on a sandwich at lunch or as a basis for tortilla roll-ups. The possibilities are enormous.
Traditional hummus is made by soaking dried beans in water overnight. Then, the next day, boil them in water for about an hour until they are soft and falling apart. Of course, you could do that, but I favor easy recipes. And that's why I use a can of chickpeas as a base. This way, you can quickly and easily make a tasty snack.
My basic recipe because it offers the opportunity to unleash your creativity. Like with this sweet potato hummus or one of the other varieties, you can find at the bottom of this blog for the Tips and Variations.
What do you need for Garlic and Lemon Hummus?
To prepare this Lemon-Garlic Hummus, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Lemon and Garlic Hummus
- Chickpeas - Also known as Garbanzo beans. Have a deep earthy flavor. Drain the chickpeas before using. If salt has been added, rinse them beforehand. They are, therefore, easier to digest.
- Tahini - Sesame paste, a sauce based on ground sesame. Not only the basis for this delicious hummus, but I also often use leftovers in my dressing.
- Cumin - Tastes sweet, is warming, and has a nutty undertone. You can compare it (and also replace it) with caraway seeds.
- Garlic - One of the seasonings in the hummus. It is spicy and slightly sweet.
- Lemon Juice - Freshly squeezed lemon juice. Nothing can beat that.
- Olive oil - Use extra virgin olive oil with a fruity flavor.
- Pepper and Salt - For flavoring the hummus
Serve with (optional, but recommended)
- Cashews - Slightly buttery and crunchy with a nutty flavor
- Crudités - Think radish slices, carrot strips, celery stalks, and cherry tomatoes.
How to prepare this Easy Hummus Recipe
You can find a printable recipe with a detailed description at the bottom of this blog.
- Place the chickpeas and tahini in the bowl of the food processor.
- Add the lemon juice, garlic, cumin, salt, and pepper. Also, pour the olive oil into the bowl. Pulse until you get a smooth mass (add an extra tablespoon of olive oil if the hummus becomes too dry). Let it come to taste in the refrigerator for at least two hours; this makes the taste even better.
- Spoon into a bowl and sprinkle with ground cashews (optional but recommended).
- Cut the vegetables into thin strips and serve with the hummus.
Serving - This is delicious as a snack, mezze, or dip, and serve it together with, for example, Melitzanosalata. But also on sandwiches or as the basis of your wrap. And these Greek burgers are served with a delicious hummus spread.
Tips, Substitutions, and Variations
- Add small beet cubes to the food processor for pink hummus.
- Roasted Peppers - Roast bell pepper and add it to the ingredients.
- Spicy - Add ½ teaspoon extra ground cumin.
- Green - Add ½ oz. (15 grams) of fresh parsley to the food processor and mix into the hummus.
- Extra creamy - Remove the skins from the chickpeas before adding them. This is done simply by making a small incision and pushing out the filling. Many people swear by this because it gives an extra creamy hummus, but as always, tastes differ (in terms of time, this will take you about 10 minutes)
- Water - If you want a more spreadable hummus, add four tablespoons. Very tasty!
- Greek Yogurt - Stir in two to three tablespoons of Greek yogurt for an extra creamy and fresh hummus.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Equipment
- Food processor with knife
Ingredients
Lemon-Garlic Hummus
- 2 cups chickpeas
- 2 cloves garlic, squeezed
- 3 tablespoons tahini, sesame paste
- ⅔ tablespoons lemon juice
- ½ teaspoon ground cumin, grated
- 1 tablespoon olive oil, extra vierge
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Serve with:
- cashew nuts
- crudités, like finely sliced carrots, celery, and cucumber (and any other vegetables you can eat raw)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Drain the chickpeas in a sieve and rinse them with cold water.2 cups chickpeas
- Put the chickpeas, garlic, tahini, lemon juice, and one tablespoon of olive oil in the blender and pulse until it's smooth. If it looks too dry, add another tablespoon of olive oil.2 cloves garlic, 3 tablespoons tahini, ⅔ tablespoons lemon juice, ½ teaspoon ground cumin, 1 tablespoon olive oil
- Repeat until the texture is right.
- Add salt and pepper to taste.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Put in a small bowl.
- Grind the cashew nuts and sprinkle them on top of the hummus.cashew nuts
- Cut the vegetables into small strips.crudités
- Serve the vegetables with the hummus.
- Dip the vegetables in the hummus for a taste explosion!
Notes
- Add beetroot for pink hummus.
- Roasted Peppers - Roast bell pepper and add it to the ingredients.
- Spicy - Add ½ teaspoon extra ground cumin.
- Green - Mix 15 grams of fresh parsley into the hummus.
- Extra creamy - Remove the skins from the chickpeas before adding them. This is done simply by making a small incision and pushing out the filling. Many people swear by this because it gives an extra creamy hummus, but as always, tastes differ (in terms of time, this will take you about 10 minutes)
- Water - If you want a more spreadable hummus, add four tablespoons. Very tasty!
- Greek Yogurt - Stir in two to three tablespoons of Greek yogurt for an extra creamy and fresh hummus.
- Refrigerator - The hummus can be kept for two days in an airtight container.
- Freezer - Scoop a freezer container up to ¾ full and pour oil on top to prevent it from drying. This keeps it good for up to a month. Then, let it thaw in the refrigerator.
Nutrition
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