Lemon Hummus

5 from 2 votes

If traditional hummus hints at lemon, this Lemon Hummus shouts it. Made with the zest of four lemons, fresh juice, and finished with lemon strips, olive oil, and mint, it’s bright, bold, and ready in 10 minutes. All you need is a food processor, and something to scoop it with.

Prep Time10

Total Time10

Course: Appetizer, Snack

Cuisine: Middle-Eastern

Diet: Vegan

Servings:

Calories: 177kcal

Author: Ninon Michels

Ingredients

12 ounces cooked chickpeas (drained)
1 medium clove of garlic
zest of 4 lemons
¼ cup fresh lemon juice
½ cup creamy tahini
½ teaspoon kosher salt
⅓ cup iced water

To garnish

1 lemon
extra-virgin olive oil (to taste)
fresh mint (or fresh parsley, cilantro, oregano)

US Customary - Metric

Instructions

Rinse the chickpeas — Rinse the chickpeas thoroughly under cold running water, tossing gently to wash away any residue. Drain well.
Combine ingredients — In a food processor, add the drained chickpeas, garlic, lemon zest, lemon juice, tahini, and salt.
Blend the hummus — Process for 1 minute. Then, with the machine running, slowly pour in the iced water. Continue blending for 4 more minutes, scraping down the sides as needed, until the hummus is smooth.
Prepare the lemon garnish — Use a vegetable peeler to shave long strips of lemon peel on the lemon. Carefully scrape off the bitter white pith from the back of each strip using a paring knife. Then, cut the lemon peel into thin strips about ⅛ inch (3 mm) wide.
Assemble and serve — Spoon the hummus into a shallow bowl, swirling it with the back of a spoon to create a well in the center. Top with the lemon strips, drizzle with olive oil, sprinkle chopped mint, and serve immediately. Enjoy!

Notes

Use a powerful food processor or high-speed blender — Your blender needs to run for a full 5 minutes. It might feel long, but this is exactly what transforms the hummus from grainy to luxuriously smooth.
Feel free to save the aquafaba — When draining chickpeas, you can optionally save the cooking liquid (aquafaba). It’s a handy egg substitute for vegan baking.
Pour the iced water in while the processor is running — It helps emulsify the hummus by helping the tahini’s fat set, creating a fluffy texture.
Adjust the texture — Chickpea brands vary in firmness. Start with ⅓ cup (80 ml) of iced water, then if needed, add more a tablespoon at a time until your hummus is creamy to your liking.

Nutrition