Tangy, delicious Vegan Lemon Garlic Hummus.
It’s no secret that I love all things chickpea. I have buddha bowls, salads, wraps, and pizzas with chickpeas on Well and Full, and I certainly don’t intend to stop at that. But while I’ll always be devoted to chickpeas in oven-roasted form, I love hummus almost as much. It’s actually kind of dangerous because I have been known to go through a tub of hummus in just a day. But nowadays I go the healthier route, and make my hummus at home. It’s infinitely more delicious this way, and only takes a few minutes to throw together in the food processor.
Knowing this, I hope you can appreciate the herculean effort it took me to give up this hummus to my boyfriend. The best of what I make in the Well and Full test kitchen, he gets to take in to work for lunch. So it was longingly that I stared at the hummus as I packed it into the glass bowls with spinach, carrots, and roasted chickpeas. But it makes me happy knowing that my guy has a healthy and nutritious lunch on the way!
If you like this recipe, I highly recommend checking out my chipotle hummus recipe (a personal fave) and my beet hummus recipe! The best of luck on your hummus-making endeavors :)
Lemon Garlic Hummus
Ingredients
- 1 15 oz Can of Chickpeas
- 3 Cloves Garlic
- 2-3 Tbs Fresh Squeezed Lemon Juice
- 1/2 Tbs Fresh Lemon Zest
- 1/4 Cup Tahini
- 2 Tbs Extra Virgin Olive Oil
- 1/2 Tsp Sea Salt
- Lots of Fresh Cracked Black Pepper
- 1/4 Tsp Turmeric optional, for color
Instructions
- In a food processor, combine all ingredients. Start with 2 Tbs lemon juice – you can always add more later.
- Blend everything in the food processor on high until hummus is smooth and fluffy – it might take a minute or two. Taste, and adjust seasonings as necessary. I added a little extra black pepper. Also, feel free to add the additional 1 Tbs of lemon juice if you want things to be nice and zingy.
- Serve hummus in a bowl with a drizzle of olive oil and fresh cracked black pepper on top. It’s delicious with carrots or pita chips!
- Enjoy!
Notes
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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