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.