Lemon Garlic Hummus

I am obsessed with hummus. I literally eat it like it is its own food group.

And lemon anything always gets me.

I used to always buy store bought, but this is seriously so easy and it’s so fun to customize flavors! (And also control the ingredients.) I also think the “reserve” bean juice gives it a much lighter texture.


  • 2 cans chickpeas, drained and rinsed. Reserve liquid from one can.
  • Zest and juice from one lemon.
  • 2-3 t minced garlic
  • 1 T olive oil, plus more for garnish
  • 1/4 c tahini
  • Salt, to taste.


  1. Place beans, lemon zest and juice, olive oil and garlic in a food processor.
  2. Puree for 2-3 min.
  3. Add the bean juice a little at a time until the desired consistency is reached. I used about half a can.
  4. Add salt to taste. Blend on high for another minute.
  5. Chill for 2-3 hours.
  6. Top with a drizzle of olive oil, paprika and roasted chickpeas or pine nuts for serving.

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