Lemon Garlic Hummus

Did someone say hummus? I DID! This recipe for lemon garlic hummus is a satisfying and salty snack with an acidic kick, thanks to some freshly squeezed lemon juice. It’s the perfect dish to serve alongside some cut-up veggies at parties or when you are just craving a hearty dip.

Deliciously Creamy Lemon Garlic Hummus

Sometimes, I just really crave something salty and crunchy. It sounds like I want potato chips, right? Well, you’d be right. While I don’t totally villainize those crispy fried potatoes, I know I can do better for my body.

So, say hello, hummus!

When you dip thin-sliced crunchy cucumbers into this rich and creamy spread, the result is both pleasing to your taste buds and your flavor palate. I mean, not only does it satiate that craving for something salty, but it makes you feel healthy too.

You know what I mean?

Guys, you won’t go back to buying store-bought hummus again! This lemon garlic hummus recipe is so easy that it’s almost even easier than driving to the store and dealing with the crowds.

You are going to love it!

Tip: If lemon garlic hummus isn’t your thing, I recommend taking a peek at this savory pumpkin hummus. It’s delicious!

Ingredients In This Garlic Hummus

There are only six simple ingredients in this wholesome dip. Here’s what you’ll need – but remember, all the exact ingredient amounts are in the printable recipe card at the bottom of this post.

• Cooked Chickpeas: Hummus is basically pureed chickpeas with tahini and other spices and flavors. For my dip, I used one can (15 ounces) of cooked chickpeas.
• Tahini: Tahini is toasted ground sesame. You could make it yourself, but it’s so much faster to use jarred tahini. You only need 1/3 cup.
• Lemon Juice: I used 1/2 cup, which is about how much you’ll get if you juice 3 lemons.
• Avocado Oil: This binds everything together! You can use olive oil in its place. Either way, you need about 1/4 cup.
• Garlic: Use fresh garlic because trust me- you will notice the difference. Use 1 1/2 tsp or more if you really love the taste of garlic.
• Salt: This is just to give it some extra taste. I only used about 1/2 teaspoon.
• Paprika: Sprinkle the paprika on top at the end. I didn’t measure; I just dusted the top of the dip with paprika.

Kitchen Tools Required For This Dip

If you use a food processor, you don’t need a whole lot of kitchen tools to make this hummus. Here is what I used.

• Food Processor
• Rubber Spatula
• Mixing/Serving Bowl

For measuring, you will need 1/3 cup, 1/2 cup, 1/4 cup, 1 teaspoon, and 1/2 teaspoon.

How To Make The Best Homemade Hummus

This is literally as easy as putting everything in the food processor and pureeing it. If you haven’t made homemade hummus before, this is the best recipe to start with.

First, drain and rinse the canned chickpeas. You’ll also want to make sure that the skins are peeled off too. This will give your hummus the best taste and texture.

Then, put all the ingredients in a food processor. Puree them together until it is as smooth as you like it.

After it is nice and smooth, pour the hummus into a serving bowl. Drizzle it with a little more oil and dust it with paprika.

That’s it!

Below are some common hummus questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How do you make hummus really creamy?

My recipe comes out perfectly creamy every. single. time. I use a rubber spatula to scrape the sides of the food processor in between bursts, that way all the ingredients are mixed evenly.

If your hummus still isn’t as creamy as you like it, add a touch more oil until it is perfect.

What can you serve with hummus?

This is the best part! I love to use this lemon garlic hummus as a dip for all of my favorite raw veggies. I think carrots and cucumbers taste the best with it, but broccoli, cauliflower, even bell peppers will taste great with it too.

You can even place this hummus in the middle of your favorite charcuterie board. It’s the perfect addition to any party platter that you can think of.

Is this recipe low-carb?

No, this recipe won’t exactly fit on a low-carb diet. That’s because chickpeas are considered legumes. Legumes are generally avoided on low-carb or keto diets because they are high in carbs.

What else can I add as a topping for my hummus?

Have fun experimenting and adding new toppings to your hummus. My simple recipe tastes fantastic, but you can go a little extra and add even more.

Some popular hummus toppings include hot sauce, sesame seeds, green onions, or fresh parsley.

Hummus needs to be refrigerated. Keep leftover hummus in an airtight container in the refrigerator for about a week (or 4-7 days).

Do not leave hummus out at room temperature for more than 2 hours at a time. Any longer than that and bacteria could begin to grow.

It’s possible to freeze hummus and save it for later too. Just place it in a freezer-safe container. Always leave a little space at the top since hummus will expand as it freezes.

Hummus will stay fresh in the freezer for up to 6 months.

When you are ready to enjoy frozen hummus, leave it in the refrigerator to thaw slowly.

Wondering if you can use different ingredients? There are a few ways that you can.

I used canned chickpeas, but you can certainly cook your own chickpeas if you want. It’s not too difficult, it just takes a bit more time.

If you don’t have any tahini (or you can’t find it at the store) try using another seed butter instead. Sun Butter is made from sunflower seeds. It will change the taste a bit, but it will still be amazing.

Jarred lemon juice will work instead of fresh lemons. I still think juicing fresh lemons gives you a bit more flavor, so try to use fresh ones if you can.

I think the paprika adds a little bit of heat to the hummus, but if you don’t like paprika it is totally fine to leave it out.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite dip recipes. Enjoy!

• Easy Pineapple Mango Salsa
• Avocado Feta Dip
• Eggplant Caviar Dip
• Healthy Tzatziki Recipe
• Healthier Buffalo Chicken Dip

Recipe by Erin Morrissey and Photography by Moriah Sawtelle