Lemon Garlic Hummus

Homemade hummus bursting with bright lemon flavor

If you’re looking for a healthy, easy, fast snack recipe, you’ve come to the right place! This is elegant enough to serve to company but healthy enough to nosh on by yourself. I love it with cucumber slices, tomatoes, and pita chips but you could also serve it with raw broccoli, bell pepper slices, or even in a sandwich as a spread! Wouldn’t the the grand?

Lemon Garlic Hummus, Best Hummus Recipe | The Rose Table

Lemon Garlic Hummus, Best Hummus Recipe | The Rose Table

Hummus is not difficult to make. You’ll quickly get addicted to whipping up the healthy, creamy dip. The best tip I can give you is to take the time to pinch the skins off of the chickpeas for a velvet-y smooth texture. It took me about five minutes to do, so it is an extra step but absolutely worth it. Just look at all of the skins that came off that didn’t go into my hummus!

Lemon Garlic Hummus | The Rose Table
Skins separated from chickpeas

Lemon Garlic Hummus, Best Hummus Recipe | The Rose Table

Crazy, isn’t it? I’ve seen many blogs talk about cooking the chickpeas for the ultimate creamy hummus but honestly, to me part of the appeal of hummus is how easy and fast it is to make so I couldn’t be bothered. Pinching the skins off gives the same affect and is much faster.

Lemon Garlic Hummus, Best Hummus Recipe | The Rose Table

The lemon zest on top makes it so don’t skip that part. If you’re feeling fancy, cut another lemon slice from a whole lemon, then cut through one of the segments and twirl the slice so that it lays gracefully on top. You’ll wow your guests and it takes just seconds!

Lemon Garlic Hummus, Best Hummus Recipe | The Rose Table

Lemon Garlic Hummus
1 (15 oz) can chickpeas
1/2 cup tahini (sesame paste)
Juice from 1 large lemon (zest the lemon first and reserve for garnish)
1/2 tsp salt
1/4 tsp garlic powder 
1/4 tsp paprika
3 Tbsp water
1 Tbsp extra virgin olive oil
Parsley, lemon zest, lemon slice for garnish
Serving suggestion: pita chips, cucumbers, tomatoes

  1. Drain and rinse chickpeas. Carefully pinch each one to remove and discard the skin.
  2. Blend all ingredients in a food processor, checking seasonings as you go. Spoon into a bowl. Refrigerate for half an hour.
  3. When ready to serve, make a well in the hummus with the back of your spoon and drizzle on really good extra virgin olive oil. Sprinkle with reserved lemon zest, finely chopped parsley, and a lemon slice twirl. Serve with pita chips, cucumbers, and cherry tomatoes. Enjoy!

Watch me make it:


Happy dipping,

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5 Comments Add yours

  1. Barbara says:

    The best tasting and texture I’ve had.

    1. Katie-Rose Watson says:

      That’s wonderful feedback! Thanks so much, Barbara. So glad you enjoyed the recipe. 🙂

  2. Pingback: Mezze Platter

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