Best Lemon Hummus Recipes

LEMON-GARLIC HUMMUS

Steps:

• In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.

LEMON GARLIC HUMMUS

Steps:

• Combine garbanzo beans, lemon juice, olive oil, tahini, garlic, and salt in a food processor and pulse several times to mix. Process until hummus is smooth, about 1 minute.

LEMON, SESAME, AND GARLIC HUMMUS

Steps:

• In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper.
• Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.

ARTICHOKE-LEMON HUMMUS

Steps:

• Chop 1/4 cup artichoke hearts and set aside for garnish.
• Combine lemon juice and water in small bowl or measuring cup.
• Whisk together tahini and 2 tablespoons olive oil in second small bowl or measuring cup.
• Process chickpeas, remaining 3/4 cup artichokes, garlic, salt, cumin, cayenne, and lemon zest (1/4 teaspoon) in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
• With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.
• With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
• Transfer hummus to serving bowl. Sprinkle reserved artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

HUMMUS-CRUSTED ALASKAN WILD KING SALMON OVER A BED OF FRENCH BEANS, RED ONION, AND CUCUMBER SALAD WITH LEMON OIL

Steps:

• To make the Lemon Oil:
• Cut the lemons in half and squeeze the juice into a small saucepan. Drop in the juiced lemon halves and add the garlic, shallots, oil, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Transfer to a bowl and cool to room temperature, then cover and refrigerate overnight. (If you haven't planned ahead, just let the oil sit at room temperature for 30 minutes.) Strain the oil, pressing down hard on the solids before discarding them. Taste for salt. Lemon oil will keep, covered and refrigerated, for 2 weeks.
• To make the Hummus:
• Put the chickpeas, garlic, tahini, lemon juice, salt, and pepper into a food processor and pulse until the chickpeas are coarsely chopped. Scrape down the sides of the bowl. Turn the processor on again and drizzle in the oil. Process until the hummus is smooth, scraping down the sides of the bowl as needed. Scrape the hummus into a bowl, cover it, and set it aside at room temperature until needed, or cover and refrigerate for up to 1 day. Bring the hummus back to room temperature before you use it.
• To make the Salad:
• Combine the cucumber, onion, and haricots verts in a bowl. Cover and refrigerate until needed.
• To make the Fish:
• Position an oven rack 6 inches from the broiler and heat the broiler. Brush a baking sheet with oil and slide it under the broiler to heat for 5 minutes.
• Put the cornmeal, flour, and sea salt in a shallow bowl and whisk to combine. Dip the skin side of the salmon into the breading mix and set it, skin side down, on the baking sheet. Brush the fish with oil and salt it lightly. Broil the fish for 1 1/2 minutes. Change the oven setting to 500°F and bake the fish for 7 1/2 minutes.
• Remove the baking sheet from the oven. Adjust the oven rack so it's about 3 inches from the broiler and turn the broiler back on. Spread the top of each fillet with one-quarter of the hummus. Use the back of a spoon to make peaks in the hummus (the uneven surface will give you better browning), and sprinkle each fillet with 1 teaspoon panko. Slide the baking sheet back into the oven and broil until the hummus is browned, about 2 1/2 minutes.
• To serve, divide the salad among 4 dinner plates, spreading it out in the center of each plate. Sprinkle each salad with 1 teaspoon parsley and drizzle with 1/4 cup lemon oil. Set the salmon on top of the salad and serve.

HUMMUS, LEMON, AND OLIVE OIL DRESSING

Steps:

• Whisk together hummus, olive oil, and lemon juice. Season with salt and pepper. Serve on greens.

LEMON & CORIANDER HUMMUS

Steps:

• Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
• Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

LEMON-DILL HUMMUS

Steps:

• Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
• Drain, reserving liquid.
• While chickpeas are still hot, put them into the blender with all the other ingredients.
• Add 1/2 cup of the cooking liquid and blend on medium speed until it achieves a smooth, peanut-butter-like consistency. Add additional cooking liquid if it seems too stiff.
• Taste and adjust seasonings if necessary.
• Best if chilled overnight to develop flavor.

LEMON CUCUMBER TEA SANDWICHES WITH MINTY MAYONNAISE (OR HUMMUS)

Steps:

• Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
• Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
• With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
• Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
• On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
• Cut each sandwich into quarters before serving.

LEMON EGGPLANT HUMMUS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
• Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
• Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.

LEMON HUMMUS WITH PINE NUTS

Steps:

• Process chickpeas, pine nuts, garlic and spices until well combined.
• With the motor running, gradually add the olive oil & lemon juice until smooth.
• Season well with salt & pepper.
• Drizzle with extra olive oil to serve.

HUMMUS WITH YOGURT AND LEMON

Steps:

• Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

LEMON BASIL HUMMUS DIP

Steps:

• 1. Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas with cold water and drain well in a colander.
• 2. Place the chickpeas, a little of the reserved liquid (start with a few tablespoons), basil, tahini, garlic, lemon juice, olive oil, black pepper and salt into a food processor. Cover and process on PULSE until the mixture is smooth, adding more cooking liquid if necessary to desired consistency. Taste test and adjust.
• 3. Spoon the hummus onto a platter or in a serving bowl. Sprinkle lightly with some Spanish smoked paprika; garnish with basil ribbons and sprinkle of toasted nuts. Alternatively, you can infuse the smoked paprika and pine nuts in some olive oil a few minutes until the nuts start to lightly brown. Set aside to cool then drizzle over the hummus. Accompany dip with slices of baguette, chips, pita triangles, crackers, etc. For best flavor, serve at room temperature. Other uses: sandwich spread, deviled eggs, pizza topping, etc.

LEMON BASIL HUMMUS DIP

Steps:

• drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas.
• Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, pepper and soy sauce into a food processor container. Cover and process until the mixture is smooth. Serve with the Wheat Crisps for dipping.

FRESH LEMON HUMMUS

Steps:

• In a food processor, puree 1/4 C lemon juice with chickpeas, tahini, garlic and lemon zest, until texture is nearly smooth.
• Add more lemon juice and salt to taste, mixing it in thoroughly.
• Serving size is 2 tablespoons.

LEMON AND HERB HUMMUS

Steps:

• In a food processor, combine the beans, roasted shallot, tahini, lemon zest and juice, salt, pepper and red pepper flakes and pulse to combine. With the motor running, stream in the olive oil and stop at desired smoothness (I like mine a bit textured). Tear the herbs up a bit with your fingers and add to the hummus, pulse a few times until combined. Add more if you'd like. Taste for salt and pepper; and, if you'd like, thin it out with a few tablespoons of water or more lemon juice.
• Note: For the roasted shallot, peel and cut it into quarters. Rub a bit of olive oil on the surface and roast at 400 F for about 20 minutes. This is quickest in a toaster oven, and can be done in advance. If you are short on time, 2 cloves of garlic make a fine alternative.
• The following is an optional garnish for the hummus plate. It is not completely necessary, but adds a little something different. Slice the cucumber paper thin and toss it with the chopped parsley and vinegar. Put the hummus on a serving plate, top with the cucumber mix, feta cheese and fresh herbs for garnish.

LEMON HUMMUS

Steps:

• saute garlic and inion in 1 tsp olive oil in a small saucepan, until translucent. Transfer to food processor and blend with remaining olive oil and additional ingredients.
• If mixture is too dry, add liquid from garbanzo beans until consistency is creamy.
• I like it spicier, so I add extra cumin and hot pepper.
• Serve with warm pita bread or raw veggies.

PRESERVED LEMON HUMMUS

Steps:

• Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
• Blitz in short bursts, pushing the mixture down when needed until everything is combined.
• Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
• Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
• Roughly chop parsley and zest a lemon.
• Serve topped with the parsley and lemon.