Lemon Hummus Recipes

LEMON-GARLIC HUMMUS

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.

LEMONY HUMMUS

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.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

LEMON HUMMUS RECIPE

Steps:

• Add the chickpeas, tahini, olive oil, lemon zest and juice, crushed garlic, and some salt and pepper to taste in the bowl of a food processor. Blitz until smooth.
• With the food processor running, slowly pour in the water a little at a time, until your desired consistency is reached. More water will make a creamier hummus whilst less will give a thicker consistency.
• Blend for another minute or so to get everything really smooth and well combined.
• Serve the lemon hummus, optionally garnished with fresh chopped cilantro.

FRESH LEMON HUMMUS

Steps:

• In a food processor, puree 1/4 C lemon juice with chickpeas, tahini, garlic and lemon zest, until texture is nearly smooth.
• Add more lemon juice and salt to taste, mixing it in thoroughly.
• Serving size is 2 tablespoons.

PRESERVED LEMON HUMMUS

Steps:

• Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
• Blitz in short bursts, pushing the mixture down when needed until everything is combined.
• Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
• Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
• Roughly chop parsley and zest a lemon.
• Serve topped with the parsley and lemon.

GARLICKY LEMONY HUMMUS

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.

EXTRA EASY HUMMUS

Steps:

• In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

CHICKEN SKEWERS WITH BROAD BEAN HUMMUS

Steps:

• Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.
• To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.
• Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.