Lemon Garlic Hummus

2 Reviews

Prep: 15 min
Ready In: 15 min

“This is lighter and tastier than the original. Serve with pita wedges.” - by PREDESTOGO

Ingredients

2 cups garbanzo beans (chickpeas), rinsed and drained
5 tablespoons fresh lemon juice
1/4 cup olive oil, or more to taste
1 1/2 tablespoons tahini (sesame seed paste)
4 cloves garlic, minced, or more to taste
1 pinch coarse salt

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Metric US

Original recipe yields 6 servings

Directions

Combine garbanzo beans, lemon juice, olive oil, tahini, garlic, and salt in a food processor and pulse several times to mix. Process until hummus is smooth, about 1 minute.

Nutrition

Amount Per Serving (6 total)

Calories
203 cal
10%

Fat
11.9 g
18%

Carbs
20.6 g
7%

Based on a 2,000 calorie diet

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Reviews (2)

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Grumpy's Honeybunch

Dec. 21, 2012

"I had to make several changes after I got started. I used two 15 oz cans of chickpeas. I couldn't see having 1/2 cup left over (2 cups was 1-1/2 cans). I ended up using 3 tablespoons sesame butter..." See more (asian style with a little heat), 1/3 cup olive oil and 1-1/2 large lemons (came to 7 tablespoons). I sprinkled with a little cayenne for a little added kick and really upped the garlic just for my own taste. I feel if I had made this as written, it would not have been smooth enough for my taste. Made the way I made it, I would give it 5 stars, thought it was awesome. I feel it needs more oil than the recipe stated, but it could just be personal preference in liking a less chunky hummus."