Best 4 Lemony Hummus Recipes

Get ready to embark on a culinary adventure as we delve into the world of lemony hummus, a delightful spread that tantalizes taste buds with its vibrant, zesty flavors. Crafted from a harmonious blend of chickpeas, lemon, garlic, and tahini, this delectable dip has captivated palates for centuries. Join us as we explore the secrets behind creating the perfect lemony hummus, uncovering tips and techniques to achieve a smooth, creamy texture and an explosion of citrusy goodness in every bite. Let your taste buds dance with joy as we unveil the culinary magic of lemony hummus.

Here are our top 4 tried and tested recipes!

LEMONY HUMMUS

Lemony Hummus image

I love the nutty flavor tahini adds to hummus, but it's high in fat. I modified a traditional recipe, slashing the fat while keeping that tahini kick. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

2 garlic cloves, peeled
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/4 cup lemon juice
3 tablespoons water
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pita breads, warmed and cut into wedges
Carrot and celery sticks

Steps:

Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

LEMONY WHITE BEAN HUMMUS

Lemony White Bean Hummus image

I came up with this recipe after wanting hummus, but not having chickpeas or tahini in the house. This is lemony, creamy, and really good for you! Try with pita bread or raw vegetables. Also good on a tortilla with chopped red bell pepper and olives.

Provided by Gina Izzy Shores

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) can great northern beans, rinsed and drained
½ cup nonfat sour cream
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.1 g, Cholesterol 3.3 mg, Fat 2.6 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 230.1 mg, Sugar 2.1 g

GARLICKY LEMONY HUMMUS

Garlicky Lemony Hummus image

This is a bold, flavorful hummus with a bit of heat. The lemon juice and zest give a wonderful brightness that my children and grandchildren seem to love. The ingredients are usually available in my pantry, so I can make this at a moment's notice. This, of course, is to my taste, and I like lots of flavor, so a little goes a long way. I hope you enjoy!

Provided by karen n

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 15m

Yield 18

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans garbanzo beans, drained
1 (15 ounce) can garbanzo beans, drained with liquid reserved
6 cloves garlic, minced
2 lemons, zested and juiced
1 tablespoon ground cumin
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
¾ cup olive oil
1 teaspoon sesame oil

Steps:

Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.2 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 269.8 mg

LEMONY WHITE-BEAN HUMMUS

Lemony White-Bean Hummus image

Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1 3/4 cups

Number Of Ingredients 6

Ingredients

1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
1/4 cup tahini
1/3 cup fresh lemon juice (from 2 lemons)
2 tablespoons extra-virgin olive oil
1 small garlic clove
Coarse salt

Steps:

Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.

Tips:

Use high-quality chickpeas for the best flavor and texture.
Soak the chickpeas overnight or for at least 8 hours before cooking.
Use a food processor or blender to get a smooth and creamy hummus.
Add lemon juice, tahini, garlic, and cumin to taste.
Serve hummus with pita bread, vegetables, or crackers.
Hummus can be stored in the refrigerator for up to 4 days.

Conclusion:

Lemony hummus is a delicious and versatile dip that can be enjoyed as a snack, appetizer, or main course. It is easy to make and can be tailored to your own taste preferences. With its bright and tangy flavor, lemony hummus is sure to be a hit at your next party or gathering.