Delicious Lemon and Garlic Hummus!

My grandkids love hummus! Especially my yummy recipe for Lemon and Garlic Hummus. They call cucumbers, “mumbers”, so I thought you might enjoy this garlic hummus recipe that I, of course, serve with sliced peppers and mumbers. (Check out this short video.)

Hummus is a thick paste made from ground chickpeas, sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East. It is delicious and can be made in all sorts of variations. While many types are available in grocery stores, they frequently contain preservatives and other less-than-healthy additives. Since hummus recipes are so quick to make, I thought it would be fun to show you my easy, homemade, and delicious recipe. It actually comes together in less than 15 minutes, so let’s go!

Ingredients (for the Garlic Hummus):

Here are the drained garbanzo beans, and the reserved liquid for this recipe for delicious lemon and garlic hummus. — Here are the drained garbanzo beans, and the reserved liquid.

-2 cans (15 ounces) or boxes of organic garbanzo beans (I prefer the boxes from Whole Foods) as they just have the beans, and sometimes salt, but no coloring agents), drained, (BUT reserve the liquid)

Here are all the ingredients for the recipe, all measured out in individual dishes.

-Juice of 2 lemons

-4 garlic cloves, peeled and smashed

-2/3 cup tahini paste (this is sesame seed paste that needs to be stored in the refrigerator once opened)

-1 1/2 tsp fine sea salt

-4 Tablespoons of Extra virgin olive oil

-1/2 teaspoon cayenne pepper

-1 teaspoon Za’atar

Steps (for the Garlic Hummus):

Drain the garbanzo beans while reserving the juice for later.
Add the beans, lemon juice, garlic, tahini paste, sea salt, and olive oil to the food processor. Process until smooth, about 15 seconds or so.
Check to see the consistency of the hummus. It usually needs 2-3 Tablespoons of the reserved garbanzo bean liquid, so, if necessary, add this now and process it again.
Once you love the consistency, add the cayenne pepper and za’atar. Pulse this in.
Cut up some raw vegetables such as red and yellow peppers, as well as cucumbers.
Put the hummus in a dish in the center of the vegetables.
Enjoy!

Here are the chickpeas, tahini paste, lemon juice, salt, olive oil, and garlic in the food processor before processing.

Here's the hummus before I added the extra spices. — Here’s the hummus before I added the extra spices.

Here's the hummus when I added the cayenne pepper, and za'atar, before processing them in. — Here’s the hummus when I added the cayenne pepper, and za’atar, before processing them in.

Here's the finished product: Delicious Lemon and Garlic Hummus with Fresh Vegetables. — Here’s the finished product: Delicious Lemon and Garlic Hummus with Fresh Vegetables

*The hummus easily stays fresh in your refrigerator for 5 or 6 days, so you can readily make this the day before a party so as to make your entertaining that much easier.

Hummus is actually considered a superfood for healthy eating. It has chickpeas which are loaded with fiber, as well as the fiber in all the vegetables that are the vehicle to eat it. It has the anti-oxidants found in the sesame seeds (tahini paste), as well as the garlic and lemon juice. Lastly, it is held together by extra virgin olive oil which is the healthiest oil made.

I hope you LOVE this recipe for lemon and garlic hummus. I am actually NOT a big garlic fan. But somehow, mixing it with chickpeas, tahini, and olive oil really mellows out the bite of the garlic. Give it a try and let me know in the comments below if you liked it. Or even better, share with me your favorite hummus toppings and flavors.

XO,

Dr. Julie

PS Here are a few more posts for you to enjoy:

Easiest Appetizer Ever

A Recipe for Shakshuka

Yummy and Healthy Berry Crumble

French Country Living Room Ideas

Deliciously Easy Lemon Bars

Lemon Print Clothing: Seven Outfits

Dermatologist Advice for Anti-Aging Products

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