Lemon Garlic Hummus

Lemon Garlic Hummus

6
PREDESTOGO 1

"This is lighter and tastier than the original. Serve with pita wedges."

Ingredients 15 m {{adjustedServings}} servings 203 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
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Reviews 6

  1. 8 Ratings

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Grumpy's Honeybunch
12/21/2012

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 (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.

KJR
5/24/2014

my husband is lebanese and only likes his mom's hummus. i am always looking for something better :) and really enjoyed this. i adjusted to one can worth of garbanzo beans, added a little extra lemon, no tahini (bleh) and a stalk of kale into my food processor for some extra nutrients (hiding for my kids!) and color. i ended up adding about 4 TB of liquid from the canned garbanzo beans to get the right consistency. i prefer this to added oil. at the end, i tasted and added another TB of fresh lemon juice. thanks for something different!

pumpkinpatch
5/24/2014

Great recipe!!! I just made a few changes. I prefer using dried chick peas. I think they have better flavor, texture and they are cheaper. I soaked mine for 24 hours first and then I just boiled in a pan of with water until they were softened. When I blended the ingredients, I made the following additions. I added a little turmeric for color and taste. I added some parsley. I added a little black pepper. I had a can of roasted red peppers from Wegmans, so I threw in slightly less more than half of one large roasted red pepper and I cut the garlic back just a little. I got rave reviews! This is now my favorite hummus recipe and I will never EVER buy from the store again! P.S. If you like your hummus smooth, the roasted red pepper will help to smooth it out instead of adding of more olive oil...