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. 

We are back from Costa Rica and trying to get organized and recover from a fun trip.

I can’t wait to share pictures {if you follow my Instagram you probably saw some already}.  

I love taking pictures on vacation because it helps me capture the moments and remember the beautiful places we visit.  Stay tuned for a recap. But in the meantime I am sharing one of my favorite things. Hummus.

Have you tried Lemon Hummus?

You are probably thinking, well doesn’t hummus have lemon in it?

Yes, it does, but today’s version really brings out the lemon, so it is there the minute you take a bite.

I recently tried Sabra’s Lemon Twist Hummus and fell in love. I love lemons more than the average person.  

I put lemons in my water, tea, on my salads, in soups. You name it, lemon goes in it or on it. 

When I tried the Lemon Twist Hummus I was immediately sold.  It has now surpassed my Roasted Red Pepper Hummus and Spicy Hummus as my favorite hummus to make.

Growing up we ate a lot of hummus and my adulthood is no different.  

We snack on hummus constantly and use it as a spread for sandwiches and pita wraps.  When I make hummus my husband often tells me that it has “too much lemon.”  It’s all relative but ok. 😉

I can appreciate that I go overboard with the lemon sometimes.

The problem is, I don’t use nearly as much lemon as I want to.

Lemon Hummus has become my new best friend because it gives me an excuse to give that hummus an extra lemony flavor.  

Now here is the funny part…once Mike tried my Lemon Hummus he actually told me it needed a little more lemon. Isn’t it funny that just the name can change a person’s perception of the food?

Today’s hummus is similar to my Classic Hummus Recipe using chickpeas, tahini, garlic, olive oil and lemon, but it has the juice of one extra lemon {so we are talking two juicy lemons} and the zest of half of a lemon, plus some lemon zest for garnish.

 Tahini is paste made from ground sesame seeds. I buy mine at my local Middle Eastern store, but almost all of the grocery stores I have been to carry it in their ethnic foods section.

If you haven’t tried making hummus before it is very simple to do, taking about 10 minutes or less.

If you are looking for other ways to use hummus besides as a dip, stay tuned.

I will be sharing a pita wrap in the next few days that incorporates this Lemon Hummus. It makes a great spread on sandwiches and pitas.

Are you a hummus lover? Check out these other hummus great recipes:

Spicy Hummus

Roasted Red Pepper Hummus

Classic Hummus

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Lemon Hummus

Yield: 6

Prep Time: 10 minutes

Total Time: 10 minutes

Lemon Hummus is light and lemony. This is a great dip for pita bread or a spread on sandwiches or flat breads.

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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

1. 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.
2. 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.
3. Refrigerate in an airtight container for up to 7 days.