^{This classic dip is full of fresh flavors that take standard hummus to another level. This will be the ultimate spring snack to lighten up the table!}

It’s no surprise that I lean more towards funky flavors with heat and purpose. I will say this recipe leans more towards the classic side – and I can’t help but to love it!

This past Fourth of July I vacationed in a nice hotel away from society (all the way to Orlando, FL!!!! From Orlando FL!) bringing nothing but a nice little slew of groceries. Luckily the local grocery store had hummus on sale so I grabbed a few of whatever flavors were available. There were more snacks in my room than one could imagine. I was probably most amazed by this hummus (and the fresh mango salsa that was made that night, but that’s a different story and different recipe).

This was such a clean and fresh snack that had an incredible flavor FULL of lemon. I was determined to get home and recreate it. I have to admit that the store bought version trumps most but I think I got it pretty close. It was that LEMON that I did not think was going to be so hard to create! I made so many variations of this and I will tell you, this was close enough. It’s fine…it’ll be just fine. Trust me…

And why do we use roasted garlic….I really don’t know except I love roasting garlic (read all about it in a lot of my recipes) but it adds an additional depth of flavor that seems counter productive with a fresh lemon flavor….but again..it’ll be fine.

Let’s also not forget the real reason we make hummus…and this goes for all hummus recipes:

It’s packed with protein and fiber so it’s good for you.
It’ll keep you full and fulfilled.
It is the perfect spread to almost any sandwich or wrap. It is perfect on a cheese plate or drizzled on a salad (super versatile).
You can add whatever you want to hummus to make it your own favorite flavor.
Even though it’s the“healthy guest” at the party…No one ever really gets upset when it’s on the table…
Oh! And it’s sooo easy to make! I promise you that it’s hard to mess it up and it’ll take you very little time!

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Roasted Garlic & Lemon Hummus

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This classic dip is full of fresh flavors that take standard hummus to another level. This will be the ultimate spring snack to lighten up the table!

Prep Time:1

Cook Time:23

Total Time:1 23

Ingredients

8 cloves garlic
1 (15 oz. can) chickpeas drained, rinsed
1/2 can (15 oz. can) white beans drained, liquid reserved
1/2 teaspoon baking soda
1 tablespoon tahini
1 tablespoon olive oil extra virgin
1/2 teaspoon garlic powder
1 medium lemon zested and juiced
1/4 teaspoon salt
salt & pepper to taste

Instructions

Preheat oven to 400 degrees. Wrap 8 cloves of garlic in aluminum foil pouch. Wrap tight. This can been added to the oven when the oven is preheating or heated. Cook for 25-40 minutes depending on the size of the bulb. Remove and let cool. Or Follow Roasted Garlic Recipe.
While roasting the garlic, drain chickpeas and white beans (but reserve 1/4 cup of white bean liquid and place in the fridge.) In a medium pot, place chickpeas and beans and completely cover with water. Add baking soda. Boil for at least 20-30 minutes. Drain and let cool for another 10-15 minutes.
(If possible – gently pinch away the shells of the chickpeas after they have cooled. The less shells, the creamier the recipe)
Combine all ingredients, minus the white bean liquid and roasted garlic in a food processor or blender. Puree on high speed for 2-3 minutes.
Add garlic and blend for another 30 seconds. Add white bean liquid to thin out and smooth out hummus consistency until smooth for another minute.
Chill for at least 30-60 minutes before serving.

Notes

Highly Suggest following the recipe for Roasted Garlic for this recipe before starting.

Lets talk Ingredients and technique!

I’m not going to say that the only way to make legit hummus is by using fresh chickpeas that have been soaked and boiled overnight. I think the can is just fine. I am still looking to test this but for time and money sake, the can is A-ok.

One of the main reasons I boil the chickpeas before peeling the outer skins is because the boiling with baking soda makes the chickpeas more vulnerable to the blending process. By that I mean, the skins did slid off faster and the beans were softer. I will say this…if you skip this step…it is not the end of the world. I actually think softening the beans is more beneficial then spending time taking the skins off but if you have time to do both, it really helps the recipe.

To take off the skins, gently use your index finger and thumb to pop the chickpea skin off. I can promise you this, you will not get to every one but again…if you find time to do so….maybe find a hobby? 😉

Rumor has it that adding cooked oils and extra citrus/citric acid preserves the hummus longer in the fridge. If I am a betting [wo]man, I would say that that sounds correct but, I have not had hummus in the fridge long enough to prove that. Therefore, don’t take my word for it.

I really prefer to use fresh ingredients in the hummus. I am referring to the lemon and garlic. As far as the chickpeas, I cannot say that canned is no good. It’s perfectly fine! But if you are going super authentic, dried to soaked will be amazing.

Last but not least – chose your own consistency. I like that perfect in-between of thick and creamy. Sometimes if you want a more hearty spread, use less liquid or oil. If you like it more as a drizzle to a recipes, add more liquid. It’s your choice!

How long does it last and where?

Hummus lasts for a week or more in the fridge. Usually it is best when stored in an air tight container. Try adding acid like citrus to the recipe to preserve the flavor more. I would say one week is probably your go to time frame.

Can you freeze it?

It has been done! My family freezes hummus regular. It doesn’t seem that necessary since the ingredients are shelf stable and don’t need to be used that quickly when you decide to make a batch…but if you’ve ever been curious…it does work!

Substitutions?

I have made so many types of hummus that don’t have chickpeas or may even have a combination of chickpeas and white beans. My all time favorite “hummus” is actually made from black beans. Get creative! I am sticking to the basics with this recipe.

Tips and tricks

Boil the chickpeas in water with baking soda to allow the beans to become softer and to loosen up the skins. Not a MUST DO tip but helps making this creamier and easy to blend.

Use fresh ingredients (other than the chickpeas). When using any and all citrus use both the juice and the zest. This recipe for sure you need both because you will not get the overarching lemon flavor without it. But if you don’t like lemon, leave it out…but that would be weird.

What to serve with it?

Pita Recipe
Fresh cut vegetables like carrots, celery, cucumbers, mini peppers, radishes, snap peas and/or any type of cracker
On top of your favorite breakfast, lunch or dinner sandwich or wrap
Toss in a salad or with whole wheat or low carb pasta

Nutrition

Course: Appetizer, Snack, topping

Cuisine: American, Mediterranean, Middle Eastern

Keyword: Bean, Dip

Servings: servings

Calories: 87kcal

Author: Michelle Cerutti

Roasted Garlic-Lemon Hummus