Easy Lemon Hummus

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.

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.

📖 Recipe

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

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Snack

Cuisine Mediterranean

Servings 6 to 8

Calories 167 kcal

Equipment

• ▢
  Food Processor

Ingredients

  

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• ▢ 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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