Lemon hummus bursts with refreshing citrus flavor, perfectly zesty and vibrant. The addition of lemon zest takes it to the next level, adding a bright and tangy twist.
Homemade lemon hummus with garlic is one of my favorites due to the way the lemon zest adds a bright citrusy boost that you just don’t get in store-bought hummus.
This recipe is super simple, made with ingredients you can easily grab at the supermarket. It’s all-natural, completely vegan, plant-based, gluten-free, and there’s no added oil, which I really appreciate.
I love serving it as an appetizer, a quick snack, or as part of a feasting table, it’s always a hit!
More Hummus Recipes
How does a fragrantly herbaceous basil hummus sound? Or a refreshing cilantro hummus with lime? Perhaps a mildly spicy jalapeno cilantro hummus? Yes, they're fabulous!
For a fun bright pink dip, try beet hummus.
If you've come this far, I feel as though you might be a hummus lover, you should read more on this Middle Eastern dip, and the difference between hummus and baba ganoush.
Ingredients and Variations
The complete list of ingredients with measurements, can be found in the full recipe card below.
I used my homemade traditional hummus recipe as the base to make this lemon garlic hummus, which is chickpeas (garbanzo beans), tahini, garlic clove, 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. 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. 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
Blending
Blend in a high-speed food processor (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.
If you don't have a blender, make mortar and pestle hummus.
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
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 serving bowl topped with extra lemon zest. I've covered traditional and contemporary foods to eat with hummus.
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.
Storage
Store leftovers in an airtight container in the fridge for up to 4-5 days.
I do not recommend freezing lemon hummus.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lemon Hummus
Ingredients
- 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
Instructions
- 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
Video
Notes
Nutrition
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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Kim Hacker Soltysiak
This does have oil as it uses tahini.
Janelle Hama
tahini should be 100% sesame only, but, yes, when ground down it can seperate. You can leave it out