Lemon Hummus

5 from 4 votes

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.

Prep Time5

Total Time5

Course: Side Dish

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan

Servings: cups

Calories: 204kcal

Author: Janelle Hama

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

Note 1 - While canned chickpeas are cooked, they are best when they are super tender and the skins are falling off. This is why they are simmered. If you'd like, you can skip this step, however I find the texture to be creamier when the chickpeas are tenderized further. Discard as many skins as possible.

Note 2 - Keep some of the chickpea water from the pot that they were boiled in. Then place ice in the water, which will help the dip to blend into a smooth consistency. Add a tablespoon at a time, blending it through to see how much more the consistency may need adjusting.

Use the best quality organic fresh lemons only.

Nutrition