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Classic Garlic & Lemon Hummus

Oh the classics ❤

You might be wondering: why re-do a classic hummus recipe if there's already loads of recipes of it online? 

 

Two main reasons:

  1. Everyone has their own unique twist on it (and I encourage you to add your own twist to this recipe too).

  2. I always prefer using whole-food fat sources over oils in any recipe.

Traditional hummus recipes call for lots of olive oil - often 1/4 cup plus more drizzled on top when serving (for the same amount of chickpeas I've used in this recipe). Comparitavely I've used just 1 Tbsp... that's 25% the original amount!

 

So how do I achieve the same creaminess? I'd prefer to use more tahini as the fat source given that it's made from whole sesame seeds ground into a seed butter. This also means added fiber, and in my humble opinion, added flavour. 

Ways to eat it:

  • Spread on sandwiches

  • Spread in wraps

  • Spread on crackers or rice cakes

  • Used as a dip for carrots, celery, and other sliced veggies

  • Used as a base for salad dressings

  • Served on the side of nourish bowls (grain + veggie bowls) 

... oh the options. 

 

Watch How To Make It Here

Classic Garlic & Lemon Hummus

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free, one-pot

Yield: 6 servings
Prep Time: 5 min
Total Time: 5 min

 

INGREDIENTS: Hummus

1.5 cups (400g) cooked chickpeas (garbanzo beans)*

1/4 (60mL) cup water 

1 lemon, juiced (~3 Tbsp or 45mL) 

2 Tbsp (30mL) tahini (sesame seed butter)**

1 Tbsp (15mL) extra-virgin olive oil

2 cloves garlic

1/2 tsp salt***

 

INGREDIENTS: Optional Garnish

pomegranate seeds

ground cumin or paprika 

chopped fresh parsley or basil leaves 

 

directions

  1. Place all ingredients except for the chickpeas in a food processor and blend on high until well combined. Then add the chickpeas and blend on high again, stopping occasionally to scrape the sides. Continue until the chickpeas are well blended and a smooth consistency is achieved. 

  2. If you’d like the consistency to be creamier, add 1-2 Tbsp more tahini. If you’d like more zest, add more lemon juice. 

  3. Plate, sprinkle on garnish, and serve. 

Notes

  1. *If cooking from dry beans, this is about 3/4 cup dry beans. If using canned chickpeas, this is the amount in a 400g can. 

  2. ** If you’d like the consistency to be creamier, add 1-2 Tbsp more tahini. 

  3. *** If using canned chickpeas, be sure to rinse first. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired. 

  4. Variations: the options are endless. Add roasted garlic, roasted lemon, or roasted bell peppers for more depth. Add spices as desired, such as paprika, basil, or cumin while blending to vary flavours. Get creative with this one! 

  5. Speed-it-up: using canned chickpeas speeds up the process.  

  6. Storage: store in an air-tight container in the fridge for up to one week. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

 

❤ Sadia 

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