Looking for a fresh twist on classic hummus? This Lemon Garlic Hummus with Veggies is exactly what you need. I’ve perfected this recipe to strike the perfect balance between creamy hummus and bright, zesty flavors that’ll make your taste buds dance. It’s not just delicious – it’s also packed with protein and makes an excellent healthy snack or appetizer.
Ingredients
For the hummus:
- 2 (15 oz) cans chickpeas, drained and rinsed
- 4 cloves garlic, peeled
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1/2 cup tahini
- 1/2 cup ice-cold water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For serving:
- Baby carrots
- Cucumber slices
- Cherry tomatoes
- Bell pepper strips
- Extra olive oil for drizzling
- Paprika for garnish
Instructions
- Remove the skins from the chickpeas for an ultra-smooth hummus. This step is optional but recommended for the creamiest results.
- In a food processor, blend the garlic cloves until finely minced.
- Add chickpeas, lemon juice, and tahini. Process for 1 minute, scraping down the sides as needed.
- With the processor running, slowly drizzle in the ice-cold water and olive oil until the mixture becomes very smooth and creamy (about 2-3 minutes).
- Add cumin, salt, and pepper. Pulse to combine.
- Taste and adjust seasoning as needed – add more salt, lemon juice, or garlic to your preference.
- Transfer to a serving bowl, create swirls on top with the back of a spoon, and drizzle with olive oil and a sprinkle of paprika.
- Arrange fresh vegetables around the hummus and serve.
Cook Time and Serving Size
Prep Time: 15 minutes (30 minutes if peeling chickpeas)
Total Time: 15-30 minutes
Servings: 8-10 as an appetizer
Recipe Notes
Here are some crucial tips to make your Lemon Garlic Hummus perfect every time:
- Using ice-cold water helps create a fluffier, lighter texture.
- For the smoothest hummus, don’t skip peeling the chickpeas. While it takes extra time, the result is worth it.
- This hummus will keep in an airtight container in the refrigerator for up to 5 days.
- Let the hummus come to room temperature before serving for the best flavor and texture.
- If the hummus is too thick, add more ice-cold water, one tablespoon at a time, until you reach your desired consistency.
- Want it more garlicky? Roast the garlic first for a deeper, mellower flavor.
This versatile hummus works great as a spread for sandwiches or as a healthy dip for your favorite vegetables. The bright lemon flavor and creamy texture make it irresistible, while the fresh veggies add color and crunch to your presentation.
Lemon Garlic Hummus with Veggies
Looking for a fresh twist on classic hummus? This Lemon Garlic Hummus with Veggies is exactly what you need. I've perfected this recipe to strike the perfect balance between creamy hummus and bright, zesty flavors that'll make your taste buds dance. It's not just delicious – it's also packed with protein and makes an excellent healthy snack or appetizer.
Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 4 cloves garlic peeled
- 1/3 cup fresh lemon juice about 2 large lemons
- 1/2 cup tahini
- 1/2 cup ice-cold water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Baby carrots
- Cucumber slices
- Cherry tomatoes
- Bell pepper strips
- Extra olive oil for drizzling
- Paprika for garnish
Instructions
- Remove the skins from the chickpeas for an ultra-smooth hummus. This step is optional but recommended for the creamiest results.
- In a food processor, blend the garlic cloves until finely minced.
- Add chickpeas, lemon juice, and tahini. Process for 1 minute, scraping down the sides as needed.
- With the processor running, slowly drizzle in the ice-cold water and olive oil until the mixture becomes very smooth and creamy (about 2-3 minutes).
- Add cumin, salt, and pepper. Pulse to combine.
- Taste and adjust seasoning as needed – add more salt, lemon juice, or garlic to your preference.
- Transfer to a serving bowl, create swirls on top with the back of a spoon, and drizzle with olive oil and a sprinkle of paprika.
- Arrange fresh vegetables around the hummus and serve.
