Lemon & Garlic Hummus

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You will be shocked at how easy and cheap it is to make your own six ingredient lemon garlic hummus! It’s the perfect spread for a vegetable and a cracker tray or layered on your next sandwich or wrap. This is one of the best recipes to try as a beginner cook because you really can’t mess it up!

small white bowl with lemon garlic hummus in it and a tablespoon of hemp hearts in front with triscuits and produce on the side and in the background

Ingredients for Lemon Garlic Hummus

  • Chickpeas/garbanzo beans: 
  • Lemon juice
  • Garlic
  • 2 tbsp hemp hearts optional
  • avocado oil or olive oil
  • whole milk Greek yogurt (instead of tahini)

Directions

This is the best part! All you do is take all of the ingredients and add them to a blender, blend and serve! I prefer to use an immersion blender as it’s easier to clean less to get out and it’s done in 30 seconds.

Shortcuts

  • Use pre-made lemon juice instead of juicing your own
  • Use minced garlic instead of mincing your own (though fresh garlic tastes so good!)
    • You can also use garlic powder (start with one teaspoon as taste the end product before you add more) but in terms of garlic powder to minced garlic, I recommend minced when possible.
  • Use canned chickpeas, instead of dried

What is Tahini

Tahini is ground sesame seeds with a slightly more runny consistency than peanut butter. It’s a Middle Eastern condiment and often a staple ingredient in hummus. However, for most beginner cooks it is an expensive ingredient you may not use across multiple recipes without a lot of extra intention. 

Do You Need Tahini to Make Hummus

No, it is easy to sub out tahini! For this recipe, I used whole milk Greek yogurt but you could try any seed or nut butter too. I’ve also added canned pumpkin like in my pumpkin pie hummus recipe. 

I enjoy tahini but as stated above it’s a bit expensive and for me it isn’t multi purposeful in my kitchen yet. Meaning I would need to look at new recipes and work a bit harder to ensure I used it all up.

small white bowl with lemon garlic hummus in it and a tablespoon of hemp hearts in front with triscuits and produce on the side and in the background

Make it Your Own

Hummus is extremely easy to make into your own variation. You can use any kind of bean, add all kinds of spices, purée and add roasted vegetables or even add chocolate. 

My favorite variations include dark chocolate, roasted red pepper, pumpkin, roasted butternut squash and chipotle pepper hummus.

Serving Suggestions

I can eat hummus with so many different foods. Whether you’ve made a full spread of naan, vegetables, and grapes or you add it to your next sandwich. There are TONS of ways to eat it. I even layer hummus like this one on top of homemade pizza crust, underneath the sauce.

Storage Tips

My hummus stayed good for almost two weeks because of the acidity from the lemon juice. Most homemade hummus recipes can be stored in an air tight container for 7-10 days.

You can also freeze hummus and an airtight container for up to three months. You can also freeze it flat in a freezer bag to save room. 

Other Hummus Recipes to Try

white bowl filled with lemon garlic hummus on blue plate with triscuits on the side and carrots and lemon and greens in the background

Lemon Garlic Hummus

You will be shocked at how easy and cheap it is to make your own six ingredient lemon garlic hummus! It’s the perfect spread for a vegetable and a cracker tray or layered on your next sandwich or wrap.
Print Pin Rate
Course: Salad, Side Dish, Snack
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 6 servings
Calories: 76kcal
Author: Jessi Holden, MS, RDN

Ingredients

  • 1 14.5 oz can chick peas or garbanzo beans drained and rinsed
  • 1 whole lemon use the juice and the zest
  • 2 cloves garlic the more the better, measure with your heart
  • 2 tbsp avocado oil sub in olive oil if you prefer
  • 2 tbsp whole milk Greek yogurt
  • 2 tbsp hemp hearts optional

Instructions

  • Drain and rinse your canned beans.
  • Zest and juice the lemon entirely. Discard seeds. If you don't like quite as much lemon flavor, still zest it and save the zest in the freezer for your next spaghetti sauce.
  • Mince the garlic.
  • Add the zest, juice, oil, hemp hearts (if using), yogurt, and garlic to your food processor/blender (or use an immersion blender) and mix until desired consistency. You may need to add a little yogurt or oil to make it extra creamy.

Notes

Did you make this recipe? Send me a photo or better yet, leave a review or give it a rating! You can always tag me on Instagram @The.Kitchen.Invitation

Nutrition

Serving: 0.25cup | Calories: 76kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 2mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Truly the options and combinations are endless! I hope you try this recipe or completely tweak it to make it your own. If you had to pick a new combo to try, what would you pick first?

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