This is my homemade lemon garlic hummus recipe. Easy to make. Quick. Fresh. Packed full of protein! Goes great on salads, wraps, or use it for dipping veggies in, or your very own Mezze Platter. The best part is you can store it in the refrigerator for a couple weeks and use for lunches, dinners, snacks.
Note: I use dried beans in the soak method versus canned chickpeas (garbanzo beans). I recommend sticking with this unless you are in a hurry. The difference is immense, and the dried beans create a fresh lightness to your hummus. Enjoy.
Feel free to leave your comments and let me know how you like it, or what you did differently.
1 lbs. bag dried Chickpeas
1/2 cup Tahini or 2 Tbsp Sesame Oil
2 Tbsp Olive Oil
2/3 cup fresh squeezed Lemon Juice
3 Cloves Garlic
2 tsp Cumin
2 tsp Sea Salt
2 tsp Turmeric (optional)
1/4 to 1/2 cup water
Paprika to garnish
- Soak beans over night, at least 12 hours. Do NOT boil them.
- Make Tahini
- Juice Lemon
- Mince Garlic Cloves
- Put softened Chickpeas in food processor.
- Add Tahini or Sesame Oil, Olive Oil, Garlic, Lemon Juice, Cumin, Sea Salt, Turmeric, and 1/4 cup water.
- Add more water and/or oil to adjust consistency.
- Once it is thoroughly blended together to the desired consistency, place in bowl, or storage and sprinkle paprika over the top to garnish.