Garlicky Lemony Hummus recipe

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Ingredients

2 (15 ounce) cans garbanzo beans, drained
1 (15 ounce) can garbanzo beans, drained with liquid reserved
6 cloves garlic, minced
2 lemons, zested and juiced
1 tablespoon ground cumin
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
¾ cup olive oil
1 teaspoon sesame oil

Nutrition Info

141.1 calories
carbohydrate: 11.2 g
cholesterol: : -
fat: 9.9 g
fiber: 2.2 g
protein: 2.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 269.8 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour all garbanzo beans into the bowl of a food processor, pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper, blend until the beans are beginning to look like large crumbs, about 1 minute.

  2. With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture, continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.

Recipe Yield

18 servings

Recipe Note

This is a bold, flavorful hummus with a bit of heat. The lemon juice and zest give a wonderful brightness that my children and grandchildren seem to love. The ingredients are usually available in my pantry, so I can make this at a moment's notice. This, of course, is to my taste, and I like lots of flavor, so a little goes a long way. I hope you enjoy!

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