Recipes Sides Snacks

Creamy Lemony Hummus

With a blog title like this, it’s high time for the first recipe featuring one of my favorite foods ever: chickpeas. They’re so flavorful and I love their texture. I could (and do) eat them straight from the can. Drizzled with a bit of olive oil – perfection! If they make it out of the can, chickpeas are great in a variety of dishes. Well, they’re great in pretty much everything, if you ask me.

Hummus is a beloved staple for many and I love it on a toasted slice of whole wheat bread. Top it with thinly sliced tomatoes and/or avocado, and you’ve got yourself a delicious meal that is ready in no time. Of course, you can do all sorts of other things with hummus, too. Like dip carrots, celery or cucumber in it. Eat it with pita bread or chapati. Or just eat it as is. With a spoon, not your finger, preferably. Have some self-control!

I like my hummus on the lemony side, as I find it makes the flavors really shine and gives the hummus more of a zing. Apart from using freshly squeezed lemon juice, you’ll hardly find any surprises in this recipe – just chickpea goodness, tahini, olive oil, garlic, and spices like cumin and paprika. That’s really all that is needed.

A note on canned chickpeas vs. cooking them from scratch: I’ve heard time and again that hummus tastes better using home-cooked chickpeas. So if you’ve got the time, go ahead and do that. I myself are too lazy for that for the most part, although I’ve been meaning to give it a try. This hummus already tastes a gazillion times better than store-bought, and that’s good enough for me.

Another tip I’ve read – I believe it was from Angela Liddon of Oh She Glows – is to shell the chickpeas before pureeing them. This is meant to give the hummus an even creamier texture. I tried that once and while it was really good, I don’t feel the difference is detectable enough to justify the tedious work that comes with this method. But for those of you who want a hummus just that touch more velvety, you might want to try it.


Creamy Lemony Hummus

  • 1 15 oz. can of chickpeas, drained
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • 1 garlic clove
  • 3 tablespoons tahini
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 3 tablespoons water


  1. Put all the ingredients in a high-speed blender. Blend on medium speed, using a tamper to push down the ingredients as needed.
  2. Blend until the hummus has reached your desired consistency.
  3. Enjoy with chapati, pita bread, or cut vegetables.

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