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Lemon Hummus Recipe & How To Make Hummus
This lemon hummus recipe is very quick and easy to make. If you don't have lemon essential oil then you can use all lemon juice instead. It's the perfect gluten free and vegan dip and a great way to get kids to enjoy raw vegetables.
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COOK MODE
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Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Servings
8
Author
Vicki Montague
Ingredients
Metric
US Customary units
0.5x
1x
2x
4x
240
g
chickpeas
-
(I use tinned but you could use dried and soaked ones)
2
cloves
garlic
-
finely chopped
100
g
tahini paste
1
lemon
-
juice only
2
drops
lemon essential oil
-
I use doTerra's. If you don't have this add the juice of another lemon
reserved chickpea water
salt and pepper to taste
Instructions
Place the chickpeas, garlic, tahini paste and lemon juice into a small food processor and blend with a little of the reserved chickpea water
Stop and scrape down the sides of the food processor and add more chickpea water to reach the desired consistency
Remove from the food processor into a bowl and stir through the lemon essential oil
Add salt and pepper to taste
Notes
Nutrition data is for guidance only
Nutrition (Approx)
Calories:
128
kcal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
6
mg
|
Potassium:
163
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
15
IU
|
Vitamin C:
8.3
mg
|
Calcium:
37
mg
|
Iron:
1.5
mg
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