Perfect + Easy Lemon Hummus
Hummus is one of the easiest and most delicious snacks to prepare. I always have a few cans of chickpeas on hand in the cabinet so this is one of my go-to appetizers when I’m having company, or if I want a little snack while I’m cooking a big meal. It’s also healthful – high in protein and fiber, has no saturated fat and is good for your heart!
Most hummus recipes call for tahini, which is a sesame paste. (Think of peanut butter, but instead of grinding peanuts, you grind sesame seeds to make tahini.) In small doses, it’s not so bad for you, but it is high in fat (healthy fats, mind you) and I think my hummus recipe is so perfect as-is, so I typically omit tahini. But every now and then I’ll add a teaspoon to the mix. Try it both ways and see what you prefer!
This hummus recipe is so, stinkin’ easy to whip together. I’ve been making it for years, and somehow (for no good reason!) I haven’t gotten around to posting it. A few weeks ago one of my friends asked me for my hummus recipe to make for a friend’s bridal shower. He made the hummus along with my guacamole and pico de gallo. The hummus was such a huge hit at the party, so I decided it was time to share it with all of you.
The beautiful thing is that you can customize the consistency and flavors to be however you prefer. The base of my hummus is chickpeas, lemon zest, lemon juice, olive oil, salt, water and paprika. But you can add other fun ingredients like garlic, cumin or parsley to add even more flavor. I love this dip so much, that sometimes I seriously just dig in with a spoon. The lemon zest makes this irresistible.
You can enjoy the hummus immediately or I like to pop it in the fridge for a few hours to chill slightly first. But it’s really delicious either way. My favorite dippers are rice crackers, sliced cucumbers and carrot sticks. A dollop of this hummus is also a wonderful addition to Greek salads!
I hope that this recipe works its way into your home soon and brings you tons of delicious memories.
I’d love to see pictures if you make this hummus. Please share in the comments section or on social media with #hugsnkitchen!
Hugs, kisses + yummy dishes… xoxo
Perfect Lemon Hummus
- Total Time: 5 minutes
- YIELDS About 3 cups
- 2 15.5oz cans chickpeas, drained
- 1 Tablespoon lemon zest (from two lemons)
- 2 large lemons, juiced
- 1/2 - 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1/8 - 1/4 cup cold water
- 1/2 teaspoon paprika
- 1 clove garlic, minced (OPTIONAL)
- 1/4 cup tahini (OPTIONAL)
- 1/2 - 1 teaspoon cumin, to taste (OPTIONAL)
- In a food processor, puree the chickpeas, lemon zest, lemon juice, salt and olive oil until mixture is combined, yet chunky.
- With the food processor running, stream in the cold water until the hummus reaches your desired consistency, scraping down the sides as necessary.
- Taste and adjust seasonings to taste – more salt, lemon zest or lemon juice.
- Transfer to a serving dish and sprinkle with paprika on top.
- Serve with your favorite dippers! I recommend rice crackers, carrot sticks and sliced cucumbers.
(If you are adding the optional garlic, tahini or cumin, add during step 1.)
Original Recipe by Lauren from Hugs ‘n Kitchen