5.0 from 6 votes
Lemon Hummus Recipe (Without Garlic)
This garlic-free hummus is utterly delicious. It shines with the nutty tahini flavour, followed by a lovely lemon kick. But it's the creamy texture of the hummus that keeps me coming back to this easy hummus recipe. It's the dreamiest, creamiest hummus you will ever make.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 241 kcal
Course:
Appetizer , Condiments
Cuisine:
Mediterranean , Middle Eastern
Ingredients
- 1 cup dried chickpeas*, soaked overnight in plenty of water and ½ teaspoon baking soda (see notes for canned chickpea instructions)
- ½ teaspoon baking soda, if using dried chickpeas
- 6 cups water
- 1½ teaspoons Salt, divided
- pinch of cumin
- ½ cup Tahini
- 2 lemons, 1 tablespoon of finely grated zest and 3 tablespoons of lemon juice
- 1 ice cube
Instructions
- Drain the soaked chickpeas. Place them in a large saucepan, for which you have a lid, with half a teaspoon of baking soda. Add 6 cups of water.
- Bring to a boil on high heat. Skim off any foam that rises to the top. Then turn the heat down to low, cover and allow to simmer. Skim the top from time to time.
- After 20 minutes, add a teaspoon of salt and a pinch of ground cumin. Keep cooking until your chickpeas are very soft – anything from another 10 to 30 minutes (depending on how old your chickpeas are).
- Drain the chickpeas over a bowl and reserve the cooking water.
- Put the warm chickpeas into a food processor (or high-speed blender) with the tahini, lemon zest, lemon juice, ice cube, half a teaspoon of salt and two tablespoons of the cooking water. Blitz until smooth.
- Add more tahini, lemon juice and salt to taste. And if the hummus is too thick, loosen it with more chickpea water. Blitz for a few minutes until the hummus is silky smooth and fluffy.
- To serve, spread the hummus in a shallow bowl and top with a generous glug of extra virgin olive oil and toppings like a sprinkling of herbs, chopped nuts or chilli flakes. See serving suggestions for more ideas.
Cup of Yum
Notes
- Canned chickpea instructions: Use two tins of chickpeas (drained 3 cups / 480 grams). Drain the chickpeas, then gently rub them between two tea towels to remove most of the skins. Place the chickpeas in a saucepan with a teaspoon of salt and a pinch of cumin. Cook for 20 minutes until soft. See this harissa hummus recipe for the full instructions.
- Alternatively, see how to cook dried chickpeas without soaking them in an instant pot.
- See hummus ingredients for more ingredient details.
- Store hummus in an airtight container in the fridge for up to five days.
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
25g
(8%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Sodium
700mg
(29%)
Potassium
391mg
(11%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
36IU
(1%)
Vitamin C
5mg
(6%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 700mg | 29% |
| Potassium | 391mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.