I just discovered the joy of flavored hummus a few years ago while at our local Farmer’s Market. There is one stand, Hummus Heaven, that serves the most delicious variations on traditional hummus. After sampling the myriad of flavors Hummus Heaven has available for purchase, I decided it was high time I learned how to make my own hummus. Much experimentation ensued and I am now able to present the Homemade Lemon Hummus recipe below. This recipe is so easy and has such vibrant zip with the extra lemon. It is the perfect accompaniment to cut vegetables or pita chips and makes a delicious, healthy spread for sandwiches.
There are a lot of people who balk at using canned chickpeas in their homemade hummus. I feel differently. I believe that you can still attain that same creamy texture and authentic flavor without going through the trouble of boiling the chickpeas from scratch. The key is to remove the thin shell surrounding the chickpea itself. Yes, this is an extra step and takes more time than just throwing everything in your food processor and pressing go, but I promise it is worth the extra ten minutes.
The easiest way to remove the shell is to take each chickpea and gently squeeze it between your thumb and pointer finger. It should just pop right out. Then discard the fibrous shell and move on to the next chickpea. You will be rewarded with the creamiest Homemade Lemon Hummus ever!
Homemade Lemon Hummus
- 1 15 ounce can of low sodium garbanzo beans, rinsed and drained
- 1/4 cup tahini
- juice of 1 1/2 large lemons
- 2 large garlic cloves
- 1/4 teaspoon cumin
- zest of one large lemon
- 3 tablespoons olive oil
- salt to taste
- Water as needed to achieve desired consistency
- Optional Garnish: a drizzle of olive oil and a pinch of chopped parsley lemon zest
- Special equipment: Food processor or blender
- Remove the shells of each rinsed garbanzo bean (chickpea). Discard the shells and place the prepared bean into your food processor or blender. After you have shelled all of your garbanzo beans, add the garlic, tahini, lemon juice, lemon zest, and cumin. Process for approximately 30 seconds. Remove the lid and scrape down the sides and bottom of the appliance. Add the olive oil, replace the lid, and process for 30 to 45 seconds more. Scrape down the sides and bottom again, taste and season with salt to taste. If your consistency is too thick, add some water a teaspoon at a time until it’s as thin as you like.
- Scrape the hummus into your serving bowl and garnish with a drizzle of olive oil and a pinch of chopped parsley and lemon zest. Serve with chopped veggies or pita chips.