Lemon Garlic Hummus

Lemon Garlic Hummus

3 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
PREDESTOGO
Recipe by  PREDESTOGO

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (3)

Rate This Recipe
Grumpy's Honeybunch
14

Grumpy's Honeybunch

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.

Krista
2

Krista

Great basic recipe. Add more or less garlic to taste.

blfm94
1

blfm94

I loved this recipe. I'm a hummus lover to start with, but the extra lemon adds a lightness & freshness to the usual flavour. Definitely a keeper.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 20.6 g
  • 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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