Fresh Lemon Hummus is a refreshing and delicious dip that’s perfect for any occasion! Made with creamy chickpeas, zesty lemon juice, and flavorful spices, this dip is packed with fresh lemon flavor! The bright and tangy flavor of the lemon perfectly complements the creamy texture of the hummus, creating a delicious taste that’s hard to resist.
My kids, like most kids, love to dip their food. They would pass right by a plate of plain carrot sticks and cucumbers on the kitchen table. But if I add a yummy dip next to the plate, then poof! The veggies disappear.
I can’t really blame them… dip helps make veggies taste great. And we really want to enjoy our healthy foods. So bring on the dip!
As popular as hummus is with my kids, I get tired of buying tubs of it from the supermarket. For one thing, we usually dispense with a whole tub in ONE sitting. Our hummus habit has gotten expensive!
For another thing, I’m honestly never 100% satisfied with the flavor of store-bought hummus. Does anyone else feel this way? The ingredients seem fine, but the taste falls short in the freshness department.
This hummus is ultra-fresh, creamy, and tangy, made from chickpeas, fresh juicy lemons, and extra virgin olive oil.
Best of all, you can make a BIG batch, and freeze the extra! I can’t tell you how convenient and gratifying it is to have a giant stash of fresh hummus at the ready.
How to Make Lemon Hummus
If you are a real overachiever, start by cooking a pound of dried chickpeas. I soak mine overnight, then dump them in the Instant Pot along with a few cups of water and a drizzle of EVOO. They cook in 16 minutes under pressure!
After they’re cooked, get right to blending. The skins of the chickpeas are softer and easier to turn into super-smooth hummus when the chickpeas are still warm from cooking. (Some people peel their chickpeas to get the same smooth texture… but you don’t have to! Just blend them warm.)
Add all the ingredients into a food processor, and let it run until the hummus is good and creamy.
You’re almost done! Portion the hummus into freezable containers (I looked for ones that are roughly the size of a tub of store-bought hummus.) Then freeze, and enjoy whenever you like.
Use your defrosted hummus as a dip for veggies, a sandwich spread, or just dunk a whole wheat pita in it and taste the freshness!
Fresh Lemon Hummus
- Rinse and drain garbanzo beans. Add them to the bowl of a food processor, and process until they are crumbly and kind of resemble a graham cracker crust. *See notes
- Add the lemon juice, olive oil, minced garlic, sea salt and cumin to the food processor. Process for 1 minute and then scrape the sides of the bowl. Process for a full 5 minutes until the hummus is very smooth and creamy. If the mixture seems too dry, add one tablespoon of water and continue to process until smooth and creamy.
- Taste and add salt and lemon juice to your preference if you feel like it needs it.
- Remove with a rubber spatula into a serving bowl and chill until ready to serve. When you are ready to serve, drizzle the top with a bit of olive oil and lemon zest as a garnish. Serve with your favorite fresh veggies, pita triangles, or soft pretzels.
- If you make a double batch, portion the hummus into freezer-safe containers and freeze up to three months. Defrost the containers in the fridge for 24 hours before eating.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie