Recipe Lemon Hummus

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Listing Results Recipe Lemon Hummus

1 hours ago Instructions Checklist. Step 1. Combine garbanzo beans, lemon juice, olive oil, tahini, garlic, and salt in a food processor and pulse several times to mix. Process until hummus is smooth, about 1 minute. Advertisement.

Rating: 4.4/5(28)
Total Time: 15 mins
Servings: 6
Calories: 203 per serving

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Just Now 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 …

Rating: 4.7/5(3)
Category: Appetizers
Cuisine: Jewish, Mediterranean
Total Time: 15 mins
1. Process garlic in a food processor until minced.
2. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth.
3. Transfer to a small bowl. Serve with pita wedges and vegetables.

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3 hours ago This hummus recipe is even better than plain hummus thanks to the addition of extra lemon! I blended freshly squeezed juice into the hummus, then …

Rating: 4.7/5(3)
Total Time: 30 mins
Category: Appetizers
Calories: 111 per serving
1. Rinse beans and peel off skins (I do this by pinching them, they pop right out of the skin). This is optional, but it does result in a creamier texture.
2. In a food processor, combine beans, tahini, lemon juice, lemon zest and salt. Process for several minutes until beans are pureed. While running, slowly drizzle in the olive oil until well blended.
3. To serve, spread on a medium plate (or pie plate). Drizzle with additional olive oil (about 1 Tbsp) if desired and sprinkle with additional lemon zest (optional). Store covered in air tight container.

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1 hours ago Today’s hummus is similar to my Classic Hummus Recipe using chickpeas, tahini, garlic, olive oil and lemon, but it has the juice of one extra lemon {so we are talking two juicy lemons} and …

Reviews: 46
Category: Appetizer, Hummus
Servings: 6
Estimated Reading Time: 5 mins
1. Place all ingredients in a food processor and process for another 60 seconds, stopping to the scrape the sides half way through. Taste the hummus and adjust to taste. If your hummus is too thick turn on the food processor and add small amounts of water slowly until you reach the desired consistency.
2. Using a spatula scrape the hummus into a shallow bowl. Drizzle a small amount of olive oil on the top of the hummus and garnish with the remaining half of the lemon zest and freshly chopped parsley.
3. Refrigerate in an airtight container for up to 7 days.

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4 hours ago For a nutty, romesco-style dip, blend in 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika. Blend in pesto. Add spoonfuls of …

Rating: 5/5(38)
Category: Appetizer, Snack
Servings: 8
Total Time: 5 mins
1. In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
2. Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.

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8 hours ago This is a very traditional recipe, seasoned with garlic, lemon, tahini, and just a touch of cumin. Leftovers will last for up to a week in the fridge. INGREDIENTS: 8 ounces (3½ cups) dried chickpeas. 1½ teaspoons kosher salt, plus more as needed. Juice of 1 lemon, plus more as needed. 2 garlic cloves, grated on a Microplane or chopped

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8 hours ago For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned …

Rating: 4.3/5(254)
Difficulty: Easy
Category: Appetizer

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6 hours ago Directions. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process …

Category: Appetizer
Calories: 190 per serving

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8 hours ago No lemon hummus. I've been craving some hummus, but the storebought makes my face itchy, and I think it's the lemon in it (lemon makes my face itchy) does anyone have any substitutes for lemon in hummus recipes? Posted by: Kaitlyn Long. January 2, 2018. 10981 views. 3 Comments. Hummus. lemon substitute. no lemon.

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7 hours ago Overall taste wasn't too vinegary. Rather, it lacked the brightness of lemon juice. So, yes, try her pulverizing trick (it gives good results making lemonade). Or, use another lime or orange if you have that around. Or don't make full recipe - adjust to make 1/4x (ratio of your half lemon to recipe's 2).

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6 hours ago Directions. In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.

Rating: 4.6/5(20)
Category: Appetizers
Cuisine: Jewish
Total Time: 10 mins
1. In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth.
2. Transfer to a small bowl. Serve with pita wedges or vegetables.

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3 hours ago Instructions. Place all ingredients in the blender (or food processor) and puree until completely smooth. Taste and add additional salt or cumin, as desired. For variety: try adding a pinch …

Reviews: 1
Estimated Reading Time: 2 mins
1. Place all ingredients in the blender (or food processor) and puree until completely smooth. Taste and add additional salt or cumin, as desired.
2. For variety: try adding a pinch of red pepper flakes, smoked paprika, or fresh herbs (cilantro or basil)!

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9 hours ago Next, combine the drained chickpeas, tahini, lemon juice, olive oil, garlic, salt, spices and 1/3 cup of the canning liquid in the bowl of a food processor. Blitz for a …

Cuisine: Israeli, Middle Eastern
Total Time: 20 mins
Category: Appetizers
Calories: 98 per serving
1. Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
2. In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and 1/3 cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
3. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
4. Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

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5 hours ago Instructions. Combine all ingredients (except chickpea juice) in a food processor and pulse until smooth. Starting with 1/4 cup of the reserved juice, add in with the puree and pulse until smooth.

Rating: 4.7/5(9)
Calories: 89 per serving
Category: Appetizers
1. Combine all ingredients (except chickpea juice) in a food processor and pulse until smooth.
2. Starting with 1/4 cup of the reserved juice, add in with the puree and pulse until smooth. If it is too thick, add a little more juice until you get the consistency you are wanting.
3. Place in a bowl and sprinkle with paprika and a drizzle of olive oil.
4. Serve immediately or place in the fridge. Serve with crackers, tortilla chips, veggies, or whole wheat pita chips.

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3 hours ago Method. Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season, to taste, and serve chilled.

Cuisine: Turkish And Middle Eastern
Category: Side Dishes
Servings: 8

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3 hours ago Add 1/4 cup of liquid from chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1 to 2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional).

Rating: 4.3/5(29)
Total Time: 10 mins
Category: Appetizer, Snack
Calories: 296 per serving

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8 hours ago Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also …

Rating: 5/5
Category: Easy, Quick, Dips And Spreads, Appetizer
Cuisine: Middle Eastern
Total Time: 15 mins
1. Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
2. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

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4 hours ago Step 1. 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 …

Rating: 5/5(7)
Total Time: 15 mins
Servings: 18
Calories: 141 per serving
1. 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.
2. 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.

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9 hours ago Drain, reserving 1 cup pasta cooking water. In a small bowl stir together hummus, lemon zest, lemon juice, and oregano. Add to pasta, tossing to coat. Add vegetables; toss to coat, adding reserved pasta water as needed to make creamy. Season with salt and black pepper. If desired, serve with additional fresh oregano, lemon wedges, and/or olives.

Rating: 4.5/5(4)
Total Time: 30 mins

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7 hours ago Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1 to 2 tablespoons) of olive oil in the well. Serve immediately with fresh, warm or toasted pita bread , or cover and refrigerate.

Rating: 4.5/5(27)
Total Time: 5 mins
Category: Appetizer
Calories: 352 per serving

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7 hours ago I am a hummus fiend and I like coming up for new versions. I had a jar of preserved lemons in my fridge and decided to give my latest hummus recipe an extra Middle Eastern feel. I …

Servings: 4
Total Time: 10 mins
Category: Lunch/Snacks
Calories: 207 per serving
1. Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
2. Blitz in short bursts, pushing the mixture down when needed until everything is combined.
3. Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
4. Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.

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4 hours ago Instructions. Pulse the garbanzo beans in the. food processor 10 - 15 times until partially mashed. Add tahini, olive oil, preserve lemon and fresh lemon juice, preserved lemons, garlic, cumin …

Rating: 5/5(4)
Total Time: 20 mins
Category: Globally-Inspired Recipes
Calories: 214 per serving
1. Pulse the garbanzo beans in thefood processor 10 - 15 times until partially mashed.
2. Add tahini, olive oil, preserve lemon and fresh lemon juice, preserved lemons, garlic, cumin and pepper to the food processor and continue to mix for 1 minute.
3. Pour in ice water and continue mixing for an additional 3 - 5minutes until smooth and creamy. Taste for seasoning and texture, adjust if necessary, and pulse to combine.
4. To serve, spread hummus in a serving bowl and top with olive oil, za’atar, marash pepper and harissa if you like. Serve with fresh pita, pita chips, and/or vegetables for dipping.

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2 hours ago 1 small clove of garlic, finely chopped. 2 tablespoon s tahini (mine was really ‘runny’) Juice from 1 ‘juicy’ lemon (about 1/4 cup) 3 tablespoon s water. 1/2 teaspoon salt. 1/4 teaspoon pepper (optional but recommended) 1/2 tsp Dijon mustard (optional but recommended) 1 1/2 tablespoon extra virgin olive oil, plus more for drizzling on top.

Rating: 4/5(1)
Estimated Reading Time: 3 mins
Servings: 1.5
Total Time: 10 mins

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5 hours ago This Lemon Garlic Hummus is a fresh, flavorful, and super easy homemade hummus recipe you’ll want to make weekly! If you’ve never made …

Cuisine: American
Total Time: 10 mins
Category: Appetizer, Snack
Calories: 80 per serving

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3 hours ago Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish

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4 hours ago Lemon. Lemon juice is essential in hummus, though there is a wide range in the amount used across recipes. Personally, I like mine very lemony so I use more lemon than many recipes. …

Rating: 5/5(156)
Total Time: 1 hr
Category: Appetizer, Condiment, Sauce
1. Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
2. Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.Uncover the pot and add 1 teaspoon of kosher salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers. Drain well.
3. Drain the chickpeas, then transfer to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as you go.
4. To the food processor, add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.

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Just Now Recipe Notes. CCP: Chill to 41°F or lower within two hours. Refrigerate until service. CCP: Hold at 41°F or below before and during service. Notes: If tahini is available, add 3 cups for 100 servings. Additional cayenne pepper and/or jalapeno pepper may be added if desired. Crediting: 1 Serving Provides 3/8 cup beans/legume vegetable or 1 1

Servings: 96
Calories: 167 per serving
Estimated Reading Time: 1 min

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9 hours ago This Lemon Hummus is packed with loads of healthy fiber, heart healthy fats, vitamins and phytonutrients. Need more inspiration to start making hummus, check this out. Lemon Hummus Calories. 1/4 cup of this Lemon Dill Hummus has approximately 118 calories. Eaten with cut veggies, this is a perfect low calorie snack when focusing on weight loss.

Rating: 4.3/5(6)
Category: Appetizer, Condiment
Cuisine: Mediterranean
Calories: 118 per serving

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2 hours ago Preparation. Drain and rinse the chickpeas and place in a food processor or blender. Reserve 1 tablespoon of olive oil. Add remaining olive oil, juice from the lemon, lemon pepper seasoning and garlic powder to the chickpeas. Process or blend until smooth. Add 2 to 3 tablespoons of water to thin if needed. Place in a bowl and top with reserved

Rating: 3/5(1)
Calories: 128 per serving
Servings: 10

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6 hours ago Instructions. Use a food processor or blender to blend the chickpeas and about 1/2 of the liquid from the can. Add the tahini, juice of one lemon, minced garlic, …

Reviews: 2
Estimated Reading Time: 3 mins
1. Use a food processor or blender to blend the chickpeas and about 1/2 of the liquid from the can.
2. Add the tahini, juice of one lemon, minced garlic, cumin, and salt to the chickpeas and blend.
3. Pour olive oil to make it creamy and smooth. Add some of the liquid from he chickpeas if needed.

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8 hours ago To make this rosemary lemon hummus, add all ingredients into a food processor and blend until smooth. It should take 30-60 seconds. Make sure the entire mixture is blended! If you are …

Cuisine: American
Total Time: 10 mins
Category: Snack
Calories: 305 per serving
1. Place all ingredients into your food processor and blend.
2. If your hummus is not as creamy as you like, add the extra tbsp of aquafaba and blend again.
3. Option to garnish with additional lemon juice, rosemary and/or olive oil.
4. Store this hummus in an air tight container in the fridge for up to four days.

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5 hours ago The best hummus is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita …

Rating: 4.9/5
Calories: 151 per serving
Category: Dip
1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

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1 hours ago When I saw a recipe for a lemon-lime hummus, I knew I had to try it. I imagined how nicely the bright flavors of lemon and lime would blend with the creamy chickpeas, tahini, and garlic. The results did not disappoint. The lemon and lime juice in this recipe give traditional hummus a unique spin.

Reviews: 26
Category: Condiment
Cuisine: Middle Eastern
Total Time: 10 mins

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2 hours ago Discard the skins, and place the chickpeas in a food processor. Add in the remaining ingredients, and pulse on high for 15 seconds. Scrape down the mixture …

Rating: 5/5(4)
Estimated Reading Time: 3 mins

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1 hours ago Place the chickpeas, lemon juice, zest, rosemary, tahini, garlic, and salt in the bowl of a food processor and process until coarsely chopped. Remove the lid and scrape down the sides of the …

Reviews: 31
Category: Appetizers
Cuisine: Mediterranean
Total Time: 5 mins
1. Place the chickpeas, lemon juice, zest, rosemary, tahini, garlic, and salt in the bowl of a food processor and process until coarsely chopped. Remove the lid and scrape down the sides of the bowl.
2. Replace the lid and add the oil through the feed tube while processing until the oil is incorporated and the hummus has reached the desired consistency. Scrape down the sides of the bowl as needed and add more salt if desired.
3. Serve as an appetizer with pita chips and veggies or as a spread for wraps or sandwiches. Enjoy!

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9 hours ago Allow to sit for at least 8 hours or overnight. Drain chickpeas and place in a large pot with 6 cups of water. Bring to a boil, reduce heat and simmer for 1.5-2 hours. Drain and allow to cool …

Cuisine: Mediterranean
Total Time: 15 mins
Category: Snack
Calories: 208 per serving
1. Place dried chickpeas in a large bowl and cover with 2" of water. Allow to sit for at least 8 hours or overnight.
2. Drain chickpeas and place in a large pot with 6 cups of water. Bring to a boil, reduce heat and simmer for 1.5-2 hours. Drain and allow to cool slightly.
3. Place chickpeas, tahini, garlic clover, lemon juice, olive oil, basil leaves, and sea salt in a food processor. Pulse until a mixture is roughly chopped.
4. With the processor running on low, slowly add ice water until a smooth paste forms, or hummus has reached a consistently desired, adding more ice water by 2 tbsp at a time if needed.

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9 hours ago Chickpeas, tahini, lemon juice, and garlic were the original elements. And this recipe doesn’t have many more ingredients than that. Ingredients you need to …

1. Add all the ingredients to a food processor or blender and blend until smooth. If the hummus is a bit too thick, add some more water, one tablespoon at a time. Taste to check the seasoning.
2. Garnish with toppings. You can choose from smoked paprika, fresh parsley, red chili flakes, or any other suggestions I added in the notes.
3. The hummus keeps refrigerated in an airtight container for up to 5 days.

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1 hours ago Add the warm cooked chickpeas, olive oil, and water to the food processor, and process for several minutes until smooth. Add a tablespoon or two of extra water if needed to thin the …

Rating: 4.5/5(2)
Total Time: 1 hr 50 mins
Category: Snack
Calories: 410 per serving
1. Soak the chickpeas overnight, then drain and cook until tender. (We cook ours in the Instant Pot for 16 minutes under pressure with natural release. You may also cover the chickpeas with water in a pot and simmer on the stove, covered, for 90 minutes.)
2. Meanwhile, place the lemon juice, tahini, minced garlic, salt, and cumin in a large food processor, and run the machine until the mixture becomes smooth and creamy.
3. Add the warm cooked chickpeas, olive oil, and water to the food processor, and process for several minutes until smooth. Add a tablespoon or two of extra water if needed to thin the hummus.
4. Portion the hummus into freezer-safe containers and freeze up to three months. Defrost the containers in the fridge for 24 hours before eating.

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8 hours ago STEP 1. Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to. STEP 2. …

Cuisine: Mediterranean
Total Time: 5 mins
Category: Lunch, Side Dish
Calories: 179 per serving
1. Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
2. Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

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5 hours ago Remove the skins if desired (optional). Place the chickpeas, tahini, olive oil, salt, cumin and water in the food processor along with the lemon juice mixture. …

Rating: 5/5(10)
Calories: 185 per serving
Category: Appetizer
1. Place the lemon juice and garlic in the bowl of a food processor. Puree, then let the mixture sit for 5-10 minutes. This will neutralize the harsh flavor of the raw garlic.
2. Place the chickpeas in a pot of boiling water. Cook for 15-20 minutes or until very soft.
3. Drain the chickpeas. Remove the skins if desired (optional).
4. Place the chickpeas, tahini, olive oil, salt, cumin and water in the food processor along with the lemon juice mixture. Puree until smooth. Add more water as needed, 1 teaspoon at a time, until the hummus reaches your desired consistency.

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7 hours ago How to Make Hummus. This lemon garlic hummus is made in 3 simple steps and takes only 5 minutes! Making your own hummus could not be easier — or more delicious! Gather …

Rating: 4.5/5(2)
Total Time: 5 mins
Category: Dips
Calories: 328 per serving
1. Place all ingredients for your hummus into a high-speed food processor.
2. Then, process on high for 1-2 minutes or until smooth.
3. Option to add 1 or 2 more tablespoons of water depending on the texture of your hummus. It should be smooth and easily dippable.
4. Serve immediately or store in the refrigerator for up to 3-5 days.

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8 hours ago Step 1. In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding …

Servings: 3.5
Calories: 75 per serving
Category: Food & Cooking, Appetizers
1. In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper.
2. Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.

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1 hours ago So, this Lemon Hummus recipe was born. Once you get in the habit of keeping chickpeas and tahini on hand, it starts feeling a bit silly to spend the extra money on hummus at the …

Reviews: 10
Estimated Reading Time: 2 mins
Servings: 2
1. Blend all in a food processor.
2. Remove from food processor and put in bowl. Season with a dash of olive oil, cumin, turmeric,
3. chili powder and allspice.

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5 hours ago Instructions. Place the chickpeas, garlic, tahini paste and lemon juice into a small food processor and blend with a little of the reserved chickpea water. Stop and …

Rating: 5/5(2)
Total Time: 5 mins
Category: Appetizer
Calories: 128 per serving
1. Place the chickpeas, garlic, tahini paste and lemon juice into a small food processor and blend with a little of the reserved chickpea water
2. Stop and scrape down the sides of the food processor and add more chickpea water to reach the desired consistency
3. Remove from the food processor into a bowl and stir through the lemon essential oil
4. Add salt and pepper to taste

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3 hours ago This recipe for hummus uses lemon and roasted garlic in place of tahini for that tart, slightly smoky flavor. But for that same creaminess, try serving the hummus with homemade lebneh, a Lebanese cheese (think: ricotta or burrata) made from strained yogurt and mixed with spices. Click here to see 6 Dip-Worthy Hummus Recipes.

Rating: 3.4/5(5)
Estimated Reading Time: 1 min
Servings: 6
Calories: 374 per serving

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5 hours ago Add the Hummus, Mustard, and Lemon Juice to a small bowl and mix with a spoon or fork until well-combined. Add in water in 1 tbsp increments until your desired thickness is reached, …

Rating: 5/5(9)
Category: Dressing
Cuisine: American
Total Time: 5 mins
1. Add the Hummus, Mustard, and Lemon Juice to a small bowl and mix with a spoon or fork until well-combined.
2. Add in water in 1 tbsp increments until your desired thickness is reached, then serve as desired! Leftovers will keep in the fridge for up to one week.

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Just Now Hummus recipe no tahini no lemon. This easy hummus recipe without tahini takes just 10 minutes to prepare. Variations on hummus without tahini: Pour chickpeas, garlic cloves, lemon juice and olive oil into a food processor and blend. While this step isn't mandatory, it makes the hummus turn out much smoother.

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Frequently Asked Questions

What is the best recipe for homemade hummus?

Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

What is the best hummus?

The best hummus is lusciously creamy yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

What is the best hummus flavor?

Best Tasting Hummus 1. Eat Well Embrace Life White Bean Hummus 2. Cedar's Hommus - Roasted Red Pepper 3. Pita Pal Original Flavor Hummus 4. Diana's Homemade Garlic Rosemary Hummus 5. Eat Well Embrace Life Edamame Hummus 6. Amy's Homemade Roasted Red Pepper Hummus 7. Cedar's Hommus - Classic Original 8. Aubrey's Homemade Dill Hummus

What are the health benefits of eating hummus?

10 Reasons Why We Should All Be Eating More Hummus

  1. The nutrients in hummus could help you with weight management. ...
  2. Chickpeas can lower cholesterol. In a study done by Jane Pittaway, an Australian lecturer in Health and Biomedical Science at the University of Tasmania's School of Human Life Sciences, ...
  3. Hummus comes in so many awesome flavors. ...
  4. Because Natalie Portman is totally obsessed with hummus. ...

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