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.
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.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)