This easy Lemon Hummus is bright, flavorful, and so simple to make at home!
What’s your go-to snack? For the last year or so, mine has been hummus and carrots, or hummus and pita chips. My body craves hummus like this Lemon Hummus recipe for some reason. But, it’s started getting expensive. A few months ago, I was complaining to a girlfriend that the “family-sized” tub of hummus I buy every week was nearly $8 at the store. Seems a little crazy for something that’s mostly beans!
My mother-in-law always made her own, and I never had. With it getting so expensive, it seemed the perfect time to try! I dug out the recipe that she gave me and made a few modifications. With my store bought hummus, I would always add a squeeze of lemon and a bit of fresh garlic. To me, these additions made the hummus taste more like what you would get at a middle eastern restaurant! So, this Lemon Hummus recipe was born.
Once you get in the habit of keeping chickpeas and tahini on hand, it starts feeling a bit silly to spend the extra money on hummus at the store. To top this hummus, you can use the spices I suggested in the recipe below. Or, you can go simple with a dash of olive oil, and a dollop of spicy sambal. Either way, you can’t go wrong!
I’ll be eating a bunch of this healthy hummus over the next few weeks, because we just learned that we’re going to sunny Turks and Caicos! My husband qualified for a trip through his work, four days and three nights with a group of coworkers and their spouses. So that means it’s bikini diet time, and I’ll likely be eating this Lemon Hummus for lunch almost every day!
- 1 15 ounce can chickpeas, drained
- 2 cloves garlic
- Juice of 1 lemon
- ½ tsp sea salt
- 2 tbsp tahini
- 2 tbsp olive oil
- Blend all in a food processor.
- Remove from food processor and put in bowl. Season with a dash of olive oil, cumin, turmeric,
- chili powder and allspice.