It feels like, thankfully, there are a million ways to make a nice hummus. But a lemon hummus, will bring a good portion of freshness to the dip bowl, is perfect for summer. We’ll tell you how it’s made. Whether holding a bright spot at your 4th of July barbecue or simply providing much needed nourishment throughout the year, this recipe aims to please!
Our Quick & Delicious Fresh Lemon Hummus
What exactly is hummus anyway? A snack? A dip? Or a main meal? Whatever the creamy chickpea paste may be, one thing is for sure: It simply tastes fantastic and is also incredibly versatile. You can enjoy it in a wide array of flavors and with every meal. Our fresh lemon hummus is perfect for the warm season. Grab a can of chickpeas, a powerful blender and let’s get started.
For our hummus, we opted for canned chickpeas. They are already soft and do not need to be cooked before pureeing. Meanwhile the second main ingredient of our recipe, lemon, is responsible for this hummus’ fresh taste. Since this recipe uses both juice and zest from the lemon, we strong reccomend using an organic lemon. You will also need tahini, olive oil, garlic, cumin, salt, and some sugar.
To make our creamy lemon hummus, add the lemon juice, chickpeas, garlic, and oil to a blender. Now, purée until the mix is creamy and smooth. Be sure to use a good blender that can handle harder ingredients and break them down nicely. Otherwise, take a short break in between so as not to overload the motor. Once everything is well mixed, stir in the tahini, lemon zest, and cumin. Finally, season with salt and a little sugar.
Sometimes when making blending the hummus, the mix dries out a bit and loses the desired creaminess. You can get that lovely consistency by simply by mixing in more oil. Start with a small amount and repeat until your hummus has the right consistency. If you want to further enrichen your lemon hummus, add chili flakes or chili powder, black cumin, or a swirl of olive oil on top.
Looking for more varieties in your side? We promise you won’t be disappointed with our esquites (street corn), tomato & raspberry salad, and summer salad with grilled peaches.
Lemon Hummus
Ingredients
- 1 can (15 oz.) chickpeas
- 1 organic lemon
- 1 garlic clove
- ⅓ cup olive oil
- 1 tbsp tahini
- 1 pinch ground cumin
- salt
- 1 pinch sugar
Instructions
- Drain the chickpeas thoroughly.
- Wash the lemon, then zest and juice it. Peel the garlic.
- Add the chickpeas, lemon juice, olive oil, and garlic to a blender or food processor: purée until smooth. Next, add the tahini, lemon zest, and cumin and season with salt and a pinch of sugar.
- If the hummus is too thick, add a splash more oil until it reaches your desired consistency.