Garlicky Lemony Hummus Recipes

LEMONY HUMMUS

Lemony Hummus image

I love the nutty flavor tahini adds to hummus, but it's high in fat. I modified a traditional recipe, slashing the fat while keeping that tahini kick. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

2 garlic cloves, peeled
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/4 cup lemon juice
3 tablespoons water
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pita breads, warmed and cut into wedges
Carrot and celery sticks

Steps:

Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

LEMON-GARLIC HUMMUS

Lemon-Garlic Hummus image

You'll need just five ingredients to blend together this smooth and creamy bean dip. It's delicious and quick to make. -Kris Capener, Ogden, Utah

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 6

Ingredients

3/4 cup olive oil
2 cups canned garbanzo beans or chickpeas, rinsed and drained
3 tablespoons lemon juice
2 teaspoons minced garlic
1/2 teaspoon salt
Pita bread wedges or assorted fresh vegetables

Steps:

In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.

Nutrition Facts : Calories 324 calories, Fat 29g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

GARLICKY LEMONY HUMMUS

Garlicky Lemony Hummus image

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!

Provided by karen n

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 15m

Yield 18

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.2 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 269.8 mg

HUMMUS SNACK PACKS

Hummus snack packs image

Save the liquid from a can of chickpeas to make a creamy hummus. We've served it with vegetable crudités for a healthy snack that contributes to your 5-a-day

Provided by Sara Buenfeld

Categories Snacks

Time 10m

Number Of Ingredients 8

Ingredients

400g can chickpeas, drained, liquid reserved
1 garlic clove
½ tsp ground cumin
1 tsp ground coriander
1-2 tbsp lemon juice
1 tbsp extra virgin olive oil
2 x 200g bags rainbow carrots or 4 regular carrots
2 x 200g bags baby cucumbers or 4 regular cucumbers

Steps:

Tip the chickpeas and garlic into a bowl with the cumin, coriander, 1 tbsp lemon juice and the oil. Add 2 tbsp of the reserved liquid from the chickpeas, then blitz using a hand blender until smooth. If the blender is struggling, add another splash of the liquid. Season and add a little more lemon juice if needed.
Spoon the hummus into four small containers. Will keep covered and chilled for up to three days. Slice the carrots and cucumber into batons when you're ready to eat and serve with the hummus.

Nutrition Facts : Calories 164 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

GARLICKY HUMMUS

Garlicky Hummus image

This easy dip is a lower-fat version of traditional hummus.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

2 heads of garlic
1 can (15-ounce) garbanzo beans, rinsed and drained
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1 tablespoon extra-virgin olive oil
1/4 cup part-skim Ricotta cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Pinch allspice
1/3 cup fresh flat-leaf parsley

Steps:

Preheat oven to 425 degrees. Wrap garlic heads in aluminum foil. Cook in oven until very soft, about 30 minutes. Remove from oven, and allow to cool in foil.
When cool, cut each head in half horizontally, and squeeze cloves into the bowl of a food processor. Add remaining ingredients, and puree until smooth. Add up to 2 tablespoons water if mixture is too thick.

GARLICKY LEMONY HUMMUS

Garlicky Lemony Hummus image

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!

Provided by karen n

Categories Hummus

Time 15m

Yield 18

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.2 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 269.8 mg

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