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    Home » Recipes » Snacks and appetizers

    Easy Lemon Hummus

    Published: Nov 6, 2009 · Modified: Jul 6, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

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    Easy lemon hummus became a quick snack for hungry family while I was preparing dinner. A food processor makes it fast and creamy. Serve with raw vegetables or crackers. I add lemon and cumin to this irresistible Mediterranean classic spread.

    Easy Lemon Hummus | AFoodCentricLife.com

    Hummus is so easy to make. The ingredients are easy to keep on hand in your pantry and it can be made quickly for a fast snack or lunch. Store-made hummus is often bland with little flavor so make it yourself.

    Lemon Hummus Ingredients

    In addition to the beans, tahini paste and olive oil I make mine with lots of fresh squeezed lemon juice, garlic and ground cumin for lots of flavor. Add the lemon zest for even more lemon flavor. For your shopping list:

    • Garbanzo beans: Read labels and choose a low-sodium or no salt added brand to reduce sodium. They are also called chickpeas.
    • Tahini: Sesame seed paste or butter, creamy and useful for many things besides hummus. It's a nice addition to vinaigrettes to make them creamy. Stir well to incorporate the oil as it tends to separate.
    • Lemons: Fresh is best for bright citrus flavor.
    • Ground cumin: A staple in cuisines around the world, especially Mediterranean, Mexican, Southwestern, and Middle Eastern. Can't live without it! Be sure you buy ground not whole seed.
    • Olive oil: A fruity extra virgin olive oil is nice in hummus.

    Puree Smooth in a Food Processor

    Toss everything into the food processor and puree away until a smooth creamy mixture is achieved. Hummus keeps well in the refrigerator for a few days.

    Serving Ideas

    Easy lemon hummus can be served with whole grain crackers, toasted pita wedges or crudités for a snack or party appetizer. It can also be made more stiff and scooped into whole wheat pocket bread for a sandwich or into lettuce leaves for wraps. Try it on of crisp salad greens with cucumber and tomatoes for a healthy salad.

    Easy Lemon Hummus | AFoodCentricLife.com

    Easy Lemon Hummus

    Sally Cameron
    This can be made a few hours or even a day ahead for the best flavor development, but its great right out of the food processor when you are in a hurry and hungry. Enjoy with whole grain crackers or raw vegetables as a dip or in a pita pocket as a sandwich. For vegetables, try zucchini slices, cucumber, sweet peppers, carrots, broccoli, jicama, blanked asparagus and snap peas or celery. Yield – about 2  ½ cups
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer, Snack
    Cuisine Mediterranean
    Servings 6 to 8
    Calories 167 kcal

    Equipment

    • Food Processor

    Ingredients
      

    • 2 15 ounce cans garbanzo beans rinsed and drained
    • 2 tablespoons Tahini sesame seed paste
    • 2 large lemons juiced
    • 2 teaspoons ground cumin more or less to taste
    • 1 teaspoon kosher salt
    • 6 tablespoons olive oil
    • 1-2 tablespoons warm water if needed to thin

    Instructions
     

    • Place all ingredients (except water) in a food processor fitted with a steel knife. Puree until smooth. If it’s too thick, add a bit more olive oil or 1-2 tablespoons of warm water to thin as desired. Refrigerate until ready to use.

    Nutrition

    Calories: 167kcalCarbohydrates: 5gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 391mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 19mgCalcium: 23mgIron: 1mg
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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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