Lemon Garlic Hummus has quickly become one of my favorite dips. This hummus makes a statement. Besides containing chickpeas, the tartness of the lemon brings a freshness to the dip. While the garlic offers a certain pungent depth of flavor. Let it be known there is no boring taste found here. Just plenty of bold flavor!
Hummus is a Middle Eastern dip made by blending chickpeas (also known as garbanzo beans) with tahini, garlic, lemon juice, water, salt, and pepper. Except for tahini, most of these ingredients can be found in your kitchen or pantry. Tahini is sesame seeds that have been grounded into a paste which is normally found in a traditional hummus. However, if you don’t have tahini, peanut butter might act as a substitute. To experience the authentic taste of hummus, tahini works best.
Hummus can be served with pita bread or chips, along with fresh vegetables. I like serving hummus with lots of carrots and celery sticks. Lemon Garlic Hummus is a healthy dish that tastes so good that I’m glad I discovered.
.
I love using dried chickpeas to make hummus. Some feel using dried chickpeas is too time-consuming. I’m lucky I don’t feel that way. However, it does take some planning. Just remember to soak the peas the night before their use. Being “old school”, it’s nothing for me to soak beans and peas overnight. I’ve been soaking peas overnight for years. Can chickpeas work just as well if you don’t have the time to cook your peas?
Benefits of Using Dried Chickpeas
- Dried chickpeas are less expensive than can chickpeas.
- 10 to 15 grams of protein (dried cooked chickpeas have more protein than can.
- 22% more iron from dried than can chickpeas.
- You get a higher percentage of folic acid and phosphorus from dried peas.
- Dried chickpeas are said to pack more flavor than can.
Cooking Dried Chickpeas
- First, sort through 2 cups of chickpeas and remove any stones or other debris. Next, in a large bowl, soak the chickpeas in six cups of water for 10 hours overnight. The peas will double in size. The purpose of soaking the peas are too: Soften the chickpeas, and help make the peas more digestible.
- Then, drain the chickpeas in a large colander, then rinse well. Transfer the soaked chickpeas to a large saucepan. Meanwhile, cover the chickpeas with water by 3 inches. Bring the chickpeas to a boil, lower the temperature, then simmer for over an hour and a half until tender.
- Drain. Allow the chickpeas to cool. next, remove the skin from the peas by pressing them through your fingers. Break the membrane then remove the pea.
- Finally, this will allow for a smooth and creamy hummus. Chickpeas are that simple to prepare.
Changing the flavor profile of hummus can be easier than you think. How, may you ask? Simply by roasting the garlic before adding it to the hummus. For example, you won’t get such a strong garlic taste.
I like adding oregano and even cumin to the hummus to pump up the flavor profile. As a result, you get a different flavor combination. Extra lemon also makes the dip pop. Be create if you like spice add a bit of cayenne pepper. So will never run out of a delicious spread to make.
How to Make Lemon Garlic Hummus
Ingredients
- Soak 1 cup dried chickpeas to obtain 2 cups cooked chickpeas (or 1-15 oz can chickpeas drained and rinsed)
- 1/4 cup tahini
- juice of 1 lemon
- 3 tbsp. olive oil
- 6 tbsp. water (aquafaba/ water from the chickpeas) water, more if hummus is too thick)
- 1 tsp. oregano
- 2 cloves cooked garlic, minced
- 1/2 tsp. cumin
- salt and pepper to taste
Garnish
- 2 tsp. olive oil
- 1 tsp. parsley, chopped
- 1 tsp sumac (optional)-a dried red spice with a tart lemony flavor used traditionally in Middle Eastern cooking.
Once you assemble your ingredients, you can make this recipe in a few easy steps. Start by creaming the lemon juice, water, and tahini in a food processor or heavy-duty blender until a smooth paste form. Next, add minced garlic, olive oil, and spice until smooth. Lastly, add the chickpeas, and blend until the hummus is smooth. Stop and stir the hummus. Add additional water if the hummus is too thick.
Now it’s time to enjoy this creamy Lemon Garlic Hummus. Serve it with vegetables or crackers, add it to your next sandwich or wrap. Thin it with water or olive oil and use it as a dressing. You’ll find so many amazing uses for this delicious dish. But most of all enjoy it as a dip or spread. Another appetizer you might like to try in which I think you might like is my Game Day Cheesy Bean Dip.
Subscribe to The Crafty Boomer and never miss another post!
- 1 cup dried chickpeas, soaked to obtain 2 cups cooked chickpeas (or 1-can chickpeas drained and rinsed)
- ¼ cup tahini
- juice of 1 lemon
- 3 tbsp. olive oil
- 6 tbsp. water (aquafaba/ water from the chickpeas), more if hummus is too thick)
- 1 tsp. oregano
- 2 cloves cooked garlic, minced
- ½ tsp. cumin
- salt and pepper to taste
- 2 tsp. olive oil
- 1 tsp. parsley, chopped
- 1 tsp. sumac (optional)-a dried red spice with a tart lemony flavor used traditionally in Middle Eastern cooking.
- Cream the lemon juice, water and tahini in a food processor or heavy-duty blender until a smooth paste form.
- Next, add the minced garlic, olive oil, and spice until smooth.
- Lastly, add the chickpeas, and blend until the hummus is smooth. Add additional water if the hummus is too thick.
- Place the hummus in a shallow bowl and top it with olive oil, sumac (optional), chopped parsley. Enjoy!
