LEMON HUMMUS RECIPES RECIPES

Name: Lemony Hummus
Prep time: 15 min
Total time: 15 min
Yield: 1-1/2 cups.
Cuisine: Jewish, Mediterranean
Ingredients: 2 garlic cloves, peeled; 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained; 1/4 cup lemon juice; 3 tablespoons water; 2 tablespoons tahini; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; Pita breads, warmed and cut into wedges; Carrot and celery sticks

LEMONY HUMMUS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemony Hummus Recipe: How to Make It - Taste of Home image

I love the nutty flavor tahini adds to hummus, but it’s high in fat. I modified a traditional recipe, slashing the fat while keeping that tahini kick. —Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

2 garlic cloves, peeled
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/4 cup lemon juice
3 tablespoons water
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pita breads, warmed and cut into wedges
Carrot and celery sticks

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.

Nutrition Facts : Calories 106 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 192mg sodium, CarbohydrateContent 13g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

LEMON HUMMUS RECIPE - FOOD.COM

Lemon Hummus Recipe - Food.com image

Make and share this Lemon Hummus recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 garlic cloves
1/2 small onion, chopped
2 tablespoons 1 tsp olive oil
1 (15 ounce) can garbanzo beans (drain and save liquid)
1/4 cup tahini
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 teaspoons ground cumin
2 dashes hot pepper sauce

Steps:

saute garlic and inion in 1 tsp olive oil in a small saucepan, until translucent. Transfer to food processor and blend with remaining olive oil and additional ingredients.
If mixture is too dry, add liquid from garbanzo beans until consistency is creamy.
I like it spicier, so I add extra cumin and hot pepper.
Serve with warm pita bread or raw veggies.

Nutrition Facts : Calories 192.4, FatContent 10.4, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 289.4, CarbohydrateContent 20.8, FiberContent 4.3, SugarContent 0.5, ProteinContent 5.8

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{ "@type": "HowToStep", "text": "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. " }

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