You'll be making this easy homemade lemon hummus with garlic on repeat. It's citrus flavor is refreshing and zesty.
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Why You'll Love This Recipe
- What I love about this lemon garlic hummus recipe is the boost of citrus flavor in contrast to the traditional dip, all thanks to the addition of lemon zest.
- You just won't get that same bright lemon flavor with store-bought hummus. By the way, if you're vegan read about what to look out for when buying hummus.
- This recipe uses relatively simple ingredients that you can find at your local supermarket.
- Dietary friendly, it is completely natural, vegan, plant-based, gluten-free, and there is no added oil!
- It's the perfect appetizer, snack, or addition to any feasting table.
Ingredients and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
I used my homemade hummus recipe as the base to make this lemon hummus, which is chickpeas (garbanzo beans), tahini, salt, iced chickpea water or water, and lemon. The only difference is the addition of the lemon zest.
I watched my elders make hummus with dry chickpeas, which will yield the best flavors. Trust me, the difference is palpable.
However, there are times when I need to whip up this great dip quickly and use organic canned chickpeas (affiliate link). Whichever way you decide, you'll adore the results, and for the sake of this recipe, I'll be using canned chickpeas.
If tahini is a new food to you, then you're in for a treat. It's sesame paste, and it's deliciously rich and nutty, most local supermarkets now sell tahini, otherwise, you can source it online (affiliate link). Always use the best tahini you can find.
What's With The Ice Water
Using ice-cold water, or ice-cold chickpea water, when making any type of creamy hummus is crucial to achieving a smoother consistency, helps to control the blending temperature to prevent overheating, and preserves ingredient freshness, resulting in the ultimate textured dip
How To Make Lemon Hummus
Blend in a high-speed food processor (affiliate link) (this type of food processor properly breaks down ingredients, otherwise you can use a high-speed blender).
Combine the chickpeas (see recipe card below for more info on the chickpeas), lemon zest, tahini, garlic cloves, lemon juice, and salt until the lemony hummus is creamy.
You will need to blend several times, scraping down the sides of the bowl of a food processor to ensure a smoother consistency.
Adjust The Consistency and Flavor
To adjust the consistency, gradually add some of the icy water (or icy aquafaba) to achieve your desired thickness. See notes in the recipe card below.
Taste test and adjust the amount of salt, lemon juice, and zest according to your preference.
Serve chilled, let the hummus chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Serve cold by using the back of a spoon to spread it out in cute serving bowl (affiliate link) topped with extra lemon zest.
It is also traditional practice to top with a little bit of extra virgin olive oil. But if you are avoiding oil, just leave this off.
I enjoy enhancing lemon hummus with a sprinkle of homemade zaatar or a mix of toasted seeds, such as sesame seeds for a delightful color contrast.
In this linked roundup, I've covered more traditional and contemporary foods to eat with hummus.
Store leftovers in an airtight container in the fridge for up to 4-5 days.
I do not recommend freezing lemon hummus.
More Hummus Recipes
For a fun bright pink dip, try beet hummus.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Homemade Lemon Hummus With Garlic
- 2 cans Chickpeas
- ½ teaspoon Baking soda (bicarbonate soda)
- 4 cups Water for tenderizing the chickpeas
- ¼ cup Tahini
- 1 medium Lemon zest
- ¼ cup Lemon juice freshly squeezed
- ¼ cup Iced chickpea water see note 2. this is to be reserved from the water the chickpeas cooked in.
- ½ teaspoon salt or to taste
- 1 clove Garlic or to taste
- Drain and rinse the canned chickpeas and then add them to a pot with baking soda. Cover with water. Bring them to a boil on high heat, then turn down to low-medium and simmer them until the skins have started to fall off, about 15-20 minutes, with the lid ajar. See note 1. If you are using home-cooked chickpeas skip the previous step. Reserve half a cup of chickpea water (aquafaba) and place a few ice cubes in it. See note 2. Drain the chickpeas well and let it cool slightly, enough to handle and pick out any loose skin to discard.2 cans Chickpeas, 4 cups Water, ½ teaspoon Baking soda
- In a food processor, add the drained tender chickpeas, lemon juice, lemon zest, tahini, garlic, and salt. Blend until smooth and creamy. If required, adjust the consistency by adding small amounts of the reserved iced aquafaba or iced water (see note 2). Blend again, scraping down the sides of the bowl to ensure a smooth consistency is achieved. Taste and adjust the salt, lemon, and tahini if necessary.¼ cup Tahini, 1 medium Lemon zest, ¼ cup Lemon juice, ½ teaspoon salt, 1 clove Garlic, ¼ cup Iced chickpea water
- Transfer the lemon hummus to a serving dish, and drizzle it with (optional) extra virgin olive oil and sprinkle with sumac, fresh parsley or paprika or fresh thyme
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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