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+ servings
A bowl of lemon hummus with a slice of lemon

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.
5 from 2 votes
Prep Time5 mins
Total Time5 mins
Servings 8
Author Vicki Montague

Ingredients
 
 

  • 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: 128kcal | Carbohydrates: 12g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 8.3mg | Calcium: 37mg | Iron: 1.5mg