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Lemon Garlic Hummus

Lemon Garlic Hummus | Well and Full | #healthy #vegan #recipe

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 | Well and Full | #healthy #vegan #recipe

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

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

  1. In a food processor, combine all ingredients. Start with 2 Tbs lemon juice - you can always add more later.

  2. 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.

  3. 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!

  4. Enjoy!

Recipe 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.

Lemon Garlic Hummus | Well and Full | #healthy #vegan #recipe

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 :)

4 Comments

  • Reply
    Meredith Youngson | Earth & Oven
    February 26, 2018 at 1:49 pm

    I love your super lemony take on hummus. I am with you on the packed lunches – Peter is lucky enough to get my experiments (good and bad) in his lunch haha. Bit of an accidental vegetarian that guy!

    • Reply
      Sarah
      February 27, 2018 at 11:37 am

      That’s awesome! Same with my guy. He’s about 90% vegetarian now!

  • Reply
    nmeier
    March 5, 2018 at 9:41 am

    Thank you for always supporting my journey 🙂

    • Reply
      Sarah
      March 5, 2018 at 3:54 pm

      I’m glad to have helped in any way! :)

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