Go Back

Lemon Garlic Hummus

Hummus has become a favorite amongst many. It's a great quick and filling snack, sometimes it's even our lunch. Did you know hummus and pita chips are a complete source of protein? Good for us and delicious!
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Keyword Easy, Light, Lunch, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 783kcal

Equipment

  • food processor
  • pot
  • silicon spatula

Ingredients

  • 1 can Chickpeas 15.5 oz
  • ½ cup tahini
  • 2 Lemons juiced
  • 1 large Garlic clove
  • 4 tbsp Water ice cold
  • ½ tsp Salt or to taste
  • ½ tsp Cumin
  • ½ tsp Baking soda
  • drizzle Olive oil when ready to serve

Instructions

  • Open and drain can of chickpeas.
  • Boil chickpeas in a pot with backing soda for 10 - 15 minutes
  • Combine garlic and lemon to a food processor and let it sit while the chickpeas cook.
  • Once chickpeas are soft, drain and rinse them under cold water.
  • Add the chickpeas, tahini, cumin and salt to the processor and blend.
  • Add cold water until desired creaminess.
  • Serve with a drizzle of olive oil and smoked paprika.

Notes

If not using canned chickpeas, adjust the portions of the other ingredients. You really cant go wrong with this recipe, just go light until you get it right.
We don't add oil to the mix since we like to drizzle it on top.
Print