Lemon Hummus

Homemade Lemon Hummus

DairyFree, GlutenFree, NutFree, Vegan

From the Taste for Life test kitchen

 15 minutes prep time               Makes approximately 4 cups


  • 4 c cooked garbanzo beans (chickpeas)*
  • 1/2 c sesame tahini
  • 1/4 c extra-virgin olive oil
  • 1/3 c water
  • Juice of 2 to 3 lemons
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and freshly ground black pepper


1. Add beans, tahini, oil, water, lemon juice to taste, garlic, spices, and salt and pepper to taste in the bowl of a food processor or container of a high-speed blender.

2. Process until smooth and creamy, pausing, if necessary, to scrape down the sides with a spatula.

3. Transfer mixture to a storage container. Chill until ready to serve.

*You can use either drained and rinsed canned garbanzo beans or freshly cooked ones in this recipe. Follow package instructions for cooking the garbanzos, or try using a slow cooker to cook them.

143 Calories, 5 g Protein, 13 g Carbohydrates, 4 g Fiber, 9 g Total Fat; Good source of Molybdenum, Copper, and Manganese