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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 light 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
Please see the recipe card below for exact ingredient amounts and instructions.
- 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.
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
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hummus is a favorite of mine, I need to make it more. And of course more lemon is always welcomed!
It is a favorite of mine too! The more lemon the better. 😉
This looks delicious. I love lemon so the addition of lemon zest looks so interesting. Pinning!
Thanks Marci! It is one of my new favorite hummus recipes. Thanks for pinning.
I want a big fat scoop of this!!
I know, right? It is so good! You would love it. 🙂
Yum yum yum! Obsessed with the lemon juice + zest this is packed full of. I am a lemon lover and this may be my undoing 🙂 It’s healthy, so I can eat ALL of it, right?
Yes! Thats the best thing about hummus–no guilt! 😉
We love hummus and it is so easy to make! And after that recent recall of packaged hummus it is probably better to make our own anyway. Yours looks fabulous!
Thanks Sue! We make a lot of hummus in our house-it is such a great snack!
Mmm, I can imagine how delicious this hummus is with all that lemon flavor! Your pics and recipe make me want to bag everything I have to do today and just make myself a big bowl of this hummus instead. And not share! 🙂
Sharing is not required! I can eat a whole bowl of this hummus if I am not careful! 😉
I love hummus! I’m the biggest hummus lover of the universe, you had me at the first second with your recipe hummus and lemon, oh yes please! Your pictures make me want to grab a spoon, and just eat this delicious hummus, right now! Definitely will give this a try! I mean anything with tahini is a winner! 🙂
Totally agree! I love a creamy hummus over almost all other dips. Thanks for stopping by and the kind words!
I tried their lemon flavor back in March and I fell in love. Saving this for when I can make it on my own.
It is so great, isn’t it! If you decide to make your own I hope you like it!
I’m a sucker for a good hummus recipe. I usually opt for roasted garlic, but I’m loving the idea of lemon! Especially for all my spring salads 🙂
I love roasted garlic in my hummus sometimes too. The lemon is a great spring addition. I hope you try it out!
Never can I have enough hummus!!! LOVE THiS!
I can’t either!