Lemon Garlic Hummus

I feel like I might be on a lemon kick lately.

There’s something about the bright yellow color and clean, refreshing scent that makes me feel like they are just perfect for springtime.

I have also been on a hummus kick for for the past four years and just love how creamy and versatile it is.

You can put it on a sandwich, eat is as a dip, or even use it for salad dressing.

Okay, it is a little thick for salad dressing. But if you’re like me and forget to pack salad dressing with your lunch, you improvise…with hummus. And lots of violent shaking of your salad container to try and get the hummus to spread out evenly.

I tried lemon flavored hummus for the first time when we went to Swirl on the Square Wine Bar and since then I have had the urge to recreate my own at home.

If you like hummus but have never made it yourself, you should definitely give it a try! Not only is it ridiculously easy to make, but you get a lot more bang for your buck when you make your own. It’s pretty much a win-win situation. And everybody likes to win, right?

Lemon Garlic Hummus

• 2 cans Garbanzo beans (approximately 2 and 1/2 cups) drained and rinsed
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 2 tablespoons Tahini
• 2 tablespoons lime juice (optional)
• 6 tablespoons lemon juice (approximately 3 lemons)
• 1 teaspoon lemon zest (+ 1 teaspoon for garnish, if desired)
• 3/4 teaspoon salt

I decided to add lime juice for a little extra kick of citrus and used store bought lime juice but you could also use fresh juice from one lime in place of this.

Start by rinsing your beans…

Then place the peeled garlic cloves in your food processor and pulse until finely minced.

Next, toss in half of the beans with 1/4 cup olive oil, two tablespoons of tahini, 3/4 teaspoon salt, lemon zest and 3 tablespoons lemon juice. Pulse until a purée forms. Continue to add the rest of the beans, 1/4 cup olive oil, 2 tablespoons lime juice, and remaining 3 tablespoons of lemon juice. Process on high for several minutes until a smooth texture is achieved.

Refrigerate until you are ready to eat and serve with warm naan, pretzels, fresh vegetables or crackers.

I found that the longer the hummus sat in the refrigerator, the more the citrus flavor intensified. It is a very lemony recipe!

The lemon juice also acts as a natural preservative and allows the hummus to keep for up to a week.

Hummus is yummus!

Sorry, I had to do it.

I can only contain my inner cheese ball for so long.

Have you ever tried hummus? What is your favorite flavor?