Creamy Homemade Lemon Hummus With Bright Fresh Flavor

Once you taste fresh lemon hummus, the tub from the grocery store starts feeling like a compromise. This homemade version is creamy, zesty, garlicky, and ready in just 5 minutes.

It’s the kind of easy appetizer that feels impressive, costs less than store-bought, and disappears fast at parties, snack time, or lunch.

Why This Recipe for Lemon Zest Hummus?

If you’ve only ever tasted “store-bought” hummus, some skepticism is natural. Most of it is pretty lackluster because it lacks what fresh, homemade hummus has: fresh ingredients and a “made the same day” vibrance in its flavor that can make it one of the most popular dips in your appetizer spread.

The best part? It only takes five minutes to whip together. It doesn’t even need any chill time, so it doesn’t really matter whether you put it off until the last minute or make it first thing in the morning and keep it in the fridge until you need it.

Equipment for Lemon Zest Hummus

The neat part is that you don’t need much to make hummus. Avid cooks will usually already have these things in their kitchen.

• Lemon zester
• Citrus Juicer
• Food processor
• Serving bowl

About These Ingredients for Lemon Zest Hummus

Curious about these ingredients? I don’t blame you if you’re new to making hummus! Each of these ingredients brings something unique to the recipe.

Tahini

2 tablespoons tahini

Tahini is a paste made using sesame seeds. It adds a little creaminess to the hummus.

If you’re out of tahini but do have some sesame seeds, tahini is easy to make! First, toast 350 grams of sesame seeds in a pan until they’re golden. Then add them to your food processor. Blend them while gradually adding 200 milliliters of olive oil until a smooth paste forms. Optional: Add a pinch of salt with the olive oil for flavor. Homemade tahini can be stored in the refrigerator for up to one month.

Lemon Juice

2 tablespoons lemon juice

I prefer to use freshly squeezed lemon juice for the more vibrant lemon flavor. If you’re not so sure about this, bottled lemon juice will work but won’t have the same bold flavor.

Chickpeas (Garbanzo Beans)

15-ounce can chickpeas or garbanzo beans

Chickpeas and garbanzo beans are pretty much the same thing. I prefer to use a can of them, so they’re already ready to drain and dump into the food processor. It is possible to buy bags of chickpeas, but you will have to cook them first to remove toxins that can make people sick.

Extra Virgin Olive Oil (EVOO)

1/4 cup extra virgin olive oil

Olive oil provides the liquid your food processor needs to turn your hummus into a smooth paste. Extra virgin olive oil is also high in healthy monounsaturated fat and has the highest concentration of antioxidants and anti-inflammatory compounds of any grade of olive oil. One thing it doesn’t have is a high smoke point, which basically means it’s mostly used in recipes like hummus that don’t require any cooking.

Minced Garlic

2 cloves minced garlic

Like the lemon juice and lemon zest, I like to use fresh garlic cloves for the bold flavor.

Lemon Zest

1/2 teaspoon lemon zest

Freshly grated lemon zest adds more vibrant lemon flavor to this hummus. I like to get the zest and the juice from the same lemon. It’s easiest to zest the lemon first, and then slice it in half and juice it.

How To Zest A Lemon

Here’s a video showing how easy it is to zest a lemon.

Sea Salt

1/4 teaspoon sea salt

The sea salt complements the lemon flavor in this hummus. It’s just important not to overdo it with the salt, so reduce the amount of salt if you made your own tahini and added some salt to it.

Cumin (Optional)

Pinch of Cumin

Sometimes I like to add a little cumin when I want my hummus to have a bit of spice.

Method for Making Lemon Zest Hummus

Let’s jump right into making this hummus. It really is as easy as putting everything in the food processor. You just need to do it in the correct order to make sure it comes out perfectly.

Step One: Blend Tahini and Lemon Juice

Zest and juice the lemon if you haven’t already. In a high-powered blender or food processor, blend together the tahini and fresh lemon juice until smooth.

Step Two: Add Remaining Ingredients

Add the can of chickpeas, olive oil, minced garlic, lemon zest, and sea salt. Blend until it reaches the consistency you like in smoother hummus.

Step Three (Optional): Add Cumin

You have a couple of options here. You could transfer the hummus to the serving bowl and sprinkle the cumin on top. You can also add the cumin at the same time as the chickpeas and blend it in.

Step Four: Transfer Hummus to Serving Bowl

Transfer the hummus to the serving bowl. Either serve immediately with chips or pita bread, or refrigerate until ready to use.

Substitutions for Homemade Lemon Hummus

This homemade lemon hummus is easy to customize with a few simple ingredient swaps. Whether you are out of tahini, want a different citrus flavor, or need to adjust the seasoning, these substitutions will help you make it work.

• You can leave out the tahini and add a little more olive oil. The hummus just won’t be as creamy.
• Bottled lemon juice and dried lemon peel can work if you don’t have any fresh lemons. The hummus won’t have the same vibrant lemon flavor, though.
• If you’d rather have orange-flavored hummus, use orange zest and freshly squeezed orange juice. (Add the two tablespoons of orange juice and drink the rest if you want to taste the difference between freshly squeezed citrus and bottled juice. It really is noticeable!)

FAQ for Homemade Lemon Hummus

While this hummus is super easy to make, we do get questions sometimes! I tried to answer the most commonly asked ones here. If you think of one I haven’t answered yet, feel free to ask in the comments section.

My food processor seems to be struggling with blending everything. Why is that?

Whenever my food processor seems to be struggling with a blending job, the mix may not have enough liquid. That makes it too thick for the food processor to blend it properly.

If your hummus seems too thick or the food processor struggles with it, gradually add spoonfuls of cold water or olive oil until it blends up smoothly and reaches a consistency you like.

Why does my hummus seem grainy or still have little chickpea chunks in it?

The hummus may need more blending time. Processing the hummus longer can help create a smoother texture. For extra-creamy hummus, make sure the chickpeas are free of peels before blending.

Why does my lemon hummus taste too sour?

Too much lemon juice can overpower the other flavors. To balance it out, add a little more tahini or a few extra chickpeas and blend again until the flavor is milder.

Why does my hummus taste bland?

Hummus often needs a little more salt, lemon zest, or garlic to bring the flavor to life. Taste after blending and adjust one ingredient at a time until it tastes bright and balanced. If you’re sure you added enough of everything, and it still tastes like it’s missing something, try adding a bit of cumin.

Why is my hummus too bitter?

Bitterness can come from too much tahini, too much lemon pith, or overly strong olive oil. Lemon pith is the white part under the yellow top layer of the lemon peel and can be quite bitter. Add more chickpeas and a small splash of lemon juice to soften the bitter taste.

Why did my hummus separate while it was in the refrigerator?

A little separation is normal with homemade hummus. Just give it a good stir before serving. You can also drizzle a thin layer of olive oil on top before storing to help keep it fresh.

My guests ate all the guacamole but not all the hummus! How long can I store it?

I’ve been there! When dealing with leftovers from an event you hosted, the trick is to remember you still have them, and especially avoid letting them get shoved to the back of your refrigerator.

According to the USDA’s food safety guidelines on storing leftovers, most refrigerated leftovers, such as hummus, can stay fresh for 3-4 days if stored in an airtight container and kept below 40 degrees Fahrenheit (4 degrees Celsius). So if you get a craving for a late-night snack soon after your party, be sure you dig the hummus out of the fridge!

Is this hummus healthy?

Hummus can make a very healthy appetizer! The chickpeas (and, to an extent, the fresh lemon) really bring the nutrition here. The USDA’s FoodData Central database reports that chickpeas contain 137 Calories, 3.1 grams of fat, 20.3 grams of carbohydrates, 5.92 grams of dietary fiber, and 7.02 grams of protein per 100 grams.

Can I double or triple this recipe?

If you are hosting a large crowd, go for it! This lemon hummus will still be easy to make. You may just have to do it in batches, depending on your food processor’s capacity.

Did This Homemade Hummus Win Them Over?

Did your guests love this hummus? Sometimes all you have to do is get them to try it if they’ve been disappointed by store-bought hummus before. Be sure to let us know how it did in the comments section, and don’t forget to rate this recipe!