Classic Lemon Garlic Hummus


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May is my favorite month in Tennessee. By May the cold is completely gone, everything is green and blooming, and the garden starts to give it’s first produce. Plus school is over and we have more time to spend outdoors enjoying God’s beautiful creation. I’m always ready to shed a few pounds and eat better over the summer months. That’s one of the reasons why I love this Classic Lemon Garlic Hummus. It’s a healthy snack or appetizer and it pairs perfectly with all sorts veggies from the garden. I especially love it with fresh-picked cucumbers!


Start with a 15 oz can of garbanzo beans (aka chickpeas here in the South) and rinse and drain them in a colander. I like to buy the no salt added version so that I can control the salt level.


Next, you’ll need 3 tablespoons of tahini. Tahini is a paste made from ground sesame seeds. It is a popular component of many Middle Eastern and Mediterranean dishes. You’ll find this in the International section of the grocery store, probably near the Asian or Kosher foods.


Pour the garbanzo beans, tahini, and 1 tablespoon of minced fresh garlic into a food processor. You’ll also want to add in the juice of one lemon (about 2 tablespoons), and 2 tablespoons of olive oil. Finally, sprinkle in 1/4 teaspoon of Kosher salt, an 1/8 teaspoon of pepper, and 1/8 teaspoon of red pepper flakes.


Blend all the ingredients until they are smooth. You will probably need to add some water to the hummus, but start with a small amount. I used 2 tablespoons of water and blended the mixture until I had the right consistency.

Simply pour the hummus into a serving dish and sprinkle on your favorite toppings. I used red pepper flakes and some chopped parsley.

My kids love to eat hummus with cucumbers. We grow them in our garden every year and we always have a TON to go through. This is a great way to use them up and to get my kids to eat something healthy for a snack. Hummus and cucumbers beat goldfish and granola bars any day!

Hummus also tastes great on pita chips or other vegetables like bell peppers, carrots, and celery. I have even heard of people using hummus as a spread on their hamburgers and sandwiches rather than using mayonnaise and mustard. Hummus is a great option if you are serving vegans or gluten-free friends at a party. For other healthy snacking ideas, check out my Reduced Calorie Spinach Artichoke Dip or my Greek Pasta Salad. There are also a ton of dinner recipes on my Recipe Index. You can also follow my Healthy Eating board on Pinterest. Happy cooking y’all!

Classic Lemon Garlic Hummus

Heidi Davison
Hummus is a healthy vegan snack that pairs well with vegetables and pita chips. Use it as a dip or spread.
Prep Time 5 mins
Total Time 5 mins
Course Appetizer
Cuisine Mediterranean/Middle Eastern
Servings 6 -8


  • 15 oz can no salt added garbanzo beans chickpeas
  • 1 Tbsp minced garlic
  • 3 Tbsp tahini sesame paste
  • Juice of one lemon about 2 Tbsp
  • 2 Tbsp olive oil
  • 1/4 tsp Kosher salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp red pepper flakes
  • 2 Tbsp water
  • Optional: parsley and red pepper flakes for garnish


  • Rinse and drain garbanzo beans in a colander.
  • Add the beans and the rest of the ingredients to a food processor.
  • Blend hummus until smooth. Add more water if necessary to reach the right consistency.
  • Pour into a serving dish and top with parsley and red pepper flakes.
  • Serve with cucumbers, vegetables, or pita chips.
  • Hummus can also be used as a spread on hamburgers, tortillas, and sandwiches.


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  • Yummy! Thanks for the recipe and tips! Will be making this soon. Please hug Hayley for me when you see her!

    • Hi Katrina! You can bet I will do that for you!

    • You got that right! Fresh, healthy, and easy!

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