Lemon Hummus is light, lemony and a great dip for your pita bread. This also makes a great spread on sandwiches, giving them that extra lemon flavor. Lemon lovers might become addicted so beware.
I grew up eating hummus on a weekly basis. My grandma made the best hummus and would always have it on the table with pita when we visited.
When I was young a lot of people in America didn’t know what hummus was. It wasn’t as mainstream as it is now.
We always made our hummus at home and as I got older I had fun creating different flavors.
Today’s Lemon Hummus is one I personally love a lot because I love lemon so much. If you are a lemon lover then you need to try this humus.
I love how nutritious hummus is, it is easy to make and have on hand to snack on when you are hungry and it is versatile and can be used in many ways from a spread on sandwiches to a snack platter.
If you like hummus you also have to try my Easy Beet Hummus, Easy Lebanese Hummus, Roasted Red Pepper Hummus and Spicy Hummus.
Recipe Ingredients You’ll Need:
- Beans: Hummus uses chickpeas to create that creamy dip you love. I used canned chickpeas. Make sure to drain and rinse them. Save some of the chickpea liquid out of the canned chickpeas in case you want to thin the hummus a bit.
- Lemon: Lemon juice and lemon zest helps create that lemony flavor you love.
- Tahini: The tahini is a made of ground sesame seeds and made into a creamy, nutty-flavored paste. It has a smooth, buttery consistency similar to peanut butter but with a slightly more bitter taste. You can find tahini in the Middle Eastern section at your grocery store.
- Garlic: Fresh garlic cloves are added to hummus to add flavor. It isn’t necessary but does add a nice addition to the hummus.
- Olive Oil: Extra virgin olive oil is what I suggest using in hummus but you can use regular olive oil or avocado oil.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make Lemon Hummus:
Step 1: Puree Ingredients: Place all ingredients in a food processor and process for another 60 seconds, stopping to the scrape the sides half way through. Taste the hummus and adjust to taste. If your hummus is too thick turn on the food processor and add small amounts of water slowly until you reach the desired consistency.
Step 2: Put Hummus in Serving Bowl: Using a spatula scrape the hummus into a shallow bowl. Drizzle a small amount of olive oil on the top of the hummus and garnish with the remaining half of the lemon zest and freshly chopped parsley. Refrigerate in an airtight container for up to 7 days.
Storage Tips:
You can store hummus in the fridge for up to 5 days in an airtight container. If you add a drizzle of olive oil to the top it helps preserve freshness.
You also can freeze hummus. Store in an airtight container for up to 3 months. Leave some space for expansion. Thaw in the fridge and stir well before serving.
Recipe FAQ
Removing the skins results in an ultra-creamy hummus. You can rub them between a kitchen towel or if using canned chickpeas you can simmer them in water with a little baking soda for 10-15 minutes to soften further. I also will drizzle ice water while blending the hummus to make it extra light and smooth. Make sure to let your food processor or blender run for several minutes to fully emulsify the hummus.
Yes you can but it won’t be the traditional hummus you are used to. You can sub in Greek yogurt, nut butts like almond butter or cashew butter.
You can add more lemon juice, cold water, lemon juice, or more olive oil while blending until you reach the desired consistency.
More Hummus Recipes to Try:
Appetizers
Roasted Red Pepper Hummus
Vegetarian
Loaded Hummus Pitas
Appetizers
Lebanese Style Hummus
Appetizers
Cucumber Hummus Bites
Lemon Hummus
Ingredients
- 1- 15- ounce can chickpeas {also called garbanzo beans} drained and rinsed
- 1/2 medium lemon, zested {separate the lemon zest in half}
- 2 medium lemons, juiced
- 1/4 cup tahini {also known as sesame seed paste}
- 2 garlic cloves, chopped
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon salt
- Garnish with freshly chopped parsley
Instructions
- Place all ingredients in a food processor and process for another 60 seconds, stopping to the scrape the sides half way through. Taste the hummus and adjust to taste. If your hummus is too thick turn on the food processor and add small amounts of water slowly until you reach the desired consistency.
- Using a spatula scrape the hummus into a shallow bowl. Drizzle a small amount of olive oil on the top of the hummus and garnish with the remaining half of the lemon zest and freshly chopped parsley.
- Refrigerate in an airtight container for up to 7 days.
Notes
- Tips for creating a creamy hummus: Removing the skins results in an ultra-creamy hummus. You can rub them between a kitchen towel or if using canned chickpeas you can simmer them in water with a little baking soda for 10-15 minutes to soften further. I also will drizzle ice water while blending the hummus to make it extra light and smooth. Make sure to let your food processor or blender run for several minutes to fully emulsify the hummus.
- Storage: You can store hummus in the fridge for up to 5 days in an airtight container. If you add a drizzle of olive oil to the top it helps preserve freshness.
- Freezing: You also can freeze hummus. Store in an airtight container for up to 3 months. Leave some space for expansion. Thaw in the fridge and stir well before serving.
Can this be frozen? If so, for how long? We LOVE this recipe fresh but I’d like to be able to make several batches at a time and freeze them! 🙂
I honestly have never frozen hummus but I have heard others do it. Here is what I found as to how to go about doing it: Freeze hummus in an airtight, freezer safe container. Make sure you don’t fill it all the way to the top because it will expand as it freezes. Some people like to freeze it in many small containers for portion control. When you are ready to eat your frozen hummus, simply thaw in the refrigerator the day before you want to use it. When you remove the lid, you may notice some liquid at the top. This is completely normal and the hummus has simply separated. Give it a good stir and it should be ready to eat immediately. I like my hummus warm, so I pop it in the microwave for a few seconds, and that helps with the consistency as well.
First time here.. love the addition of lemon. Yummy
Thanks so much!
I tried the Sabra lemon hummus and it wasn’t a fav of mine. It seemed like it was missing something. I wanted to love it because I love lemons so much! I’ll have to give your recipe a try – you are a hummus queen so I know this one has got to be better than the Sabra hummus! 🙂
Oh that is too bad! 🙁 I love the lemon hummus but it probably totally depends on your tastes.
Hummus is one of my most favorite treats. I can never resist it, especially not this lemony version! Such great flavors!
Totally agree! It is my new favorite flavor.
Gorgeous hummus Julia! Throw me a shovel!!! 🙂
Thanks Allie! 🙂
This looks amazing-I can’t wait to try it!
Thanks Melissa! I hope you like it.