Lemon Hummus
I love hummus and this easy to make lemon hummus recipe is our go-to hummus. We make a batch almost every week! It is really so quick, just toss all ingredients into the blender and ta-da, homemade hummus!
I am always looking for more ways to eat beans. They are such a good source of plant-based protein, we aim to eat them everyday. One cup of chickpeas contains a whopping 14.5 grams of protein and 12.5 grams of fiber. Hummus is a delicious way to sneak more beans into your diet, plus it is so versatile. We eat it on everything from veggie wraps to pizza. For a delicious and healthy snack, we like to serve this tasty hummus with carrots and my favorite, beets sticks.
For years I was making hummus the hard way, chopping up onions, garlic, and other ingredients. Then I realized that that powdered onions and garlic work so much better. They help to make a super smooth hummus, additionally, they don’t have the bite of raw onions and garlic. The best part is powdered spices are so much quicker and easier!
You can make this with dried beans, but I prefer to use canned garbanzo bean as they make a much creamier hummus. Plus this is only a 5-minute recipe when using canned beans. Using dried beans is certainly cheaper, but plan ahead because you will need to soak your garbanzo beans and then cook them according to the instructions on the packaging. Cooking garbanzo beans usually takes somewhere between 1-2 hours and you want really soft beans for hummus.
What’s the difference between chickpeas and garbanzo beans?
Absolutely nothing! Chickpeas and garbanzo beans are the same bean, just different names. Chickpea is the common English name while garbanzo is the Spanish term, but they can totally be used interchangeably. Check out this article for an in-depth explanation of chickpea vs. garbanzo bean semantics. Now that we’ve got that cleared up, let’s make some hummus!
Lemon Hummus
Whip up this easy lemon hummus in less than 5 minutes. This zesty homemade hummus is seasoned with garlic, onion, cumin, and lemon juice. It’s delicious as a dip for veggies or a spread for wraps. Yum!
- Prep Time: 5 minutes
- Cook Time: Zero, zip, nada
- Total Time: 0 hours
- Yield: 2 cups 1x
- Category: Beans
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
- 15oz can of garbanzo beans, drained
- 1 tablespoon of finely ground sesame seeds (or tahini)
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of onion powder
- 1/2 tablespoon of cumin
- 1/4 teaspoon of salt
- Juice of one lemon
- 2 tablespoons of olive oil
- 1 tablespoon of water
Instructions
- Drain the can of garbanzo beans and add the beans to a blender.
- Add all remaining ingredients—ground sesame seeds, garlic powder, onion powder, cumin, salt, lemon juice, olive oil, and water. Blend until smooth, occasionally scraping down the sides.
- Serve and enjoy, yum!
Notes
Keeps in the refrigerator for up to 6 days.
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