This Lemon Garlic Hummus is bursting with vibrant, lemon-y flavor! Creamy, tangy, and garlicky, it’s the perfect dip for veggies, pita bread, or a tortilla chips. Coming together in minutes, this is a recipe you’ll reach for again and again!

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 more! 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 Jon’s lunch. But it makes me happy knowing that my guy has a healthy and nutritious meal on the way!

If you like this recipe, I highly recommend checking out my Sun-Dried Tomato Hummus (a personal fave) and my Calabrian Chili Hummus! The best of luck on your hummus-making endeavors :)

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Lemon Garlic Hummus

This easy, vegan lemon garlic hummus is full of savory, delicious flavor, and comes together in less than 10 minutes! Perfect for a party or for snacking.

Prep Time 10 minutes minutes

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 the lemon juice with the garlic. Pulse on high until the garlic is minced, then let it rest with the lemon juice for 2-3 minutes. (This will help take some of the "bite" out of the raw garlic).
• Then, add in the rest of the ingredients and blend on high until hummus is smooth and fluffy – it might take a minute or two. Be sure to scrape any pieces of garlic or chickpea down from the sides of the food processor.
• 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

The turmeric here is totally optional, but I love that it lends this hummus a sunny yellow color! Also, the hummus will keep in the fridge for about 4-5 days.

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P.S.

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