Last Updated on May 11, 2025
This Creamy Lemon Hummus is a simple, clean, and refreshing treat.
It is a plant based, gluten free, and vegan treat that everyone will enjoy!
A smooth and creamy hummus with a refreshingly tangy sweetness.
Perfect as an appetizer, snack, spread, or as a dressing.
Not a fan of lemon? There are a few different varieties of hummus that I have created, why not give these a try.
The Sweet Potato Hummus has a slightly sweet and savory flavor with a velvety smooth texture.
Or the Creamy Lentil Hummus taste especially good with carrots, chips, and even pasta.
This is my favorite, the Red Pepper Hummus, great on pizza, chips, crackers, and pasta.
Ingredients needed for the hummus
- Beans – In this recipe I used dried chickpea. I soaked my chickpeas overnight and cooked them up the next morning. I like to use dried chickpeas in my hummus. My reason for this is because I cook my chickpeas a little longer so the beans are more tender than the ones you get in the cans. I find that I get a much smoother textured hummus. But canned chickpeas can work in a pinch.
- Baking Soda – Baking soda is added to the water to cook the chickpeas. This helps to soften and cook the chickpeas faster.
- Liquid – I use the water the beans were cooked in, called Aquafaba. Much better than regular water. Aquafaba contains a lot of starch from the chickpeas so it helps thicken the hummus as well as give it a smooth velvety texture.
- Lemon Juice – The fresh clean taste of this citrus fruit pairs perfectly with the chickpeas in the hummus.
- Tahini – A mild creamy ground toasted sesame seed spread with a strong nutty and earthy flavor similar to any nut butter is a must for making your own hummus.
- Oil – Olive or avocado oil can be used to help smooth the texture of the hummus.
- Seasonings – This can vary, you can use any seasonings that you prefer, but for this recipe I used minced garlic, onion powder, and salt.
How to make a Creamy Lemon Hummus
Make sure to soak the dried beans for about 8 or more hours, overnight is the best.
In a medium sized stock pot on medium high heat, add the dried chickpeas with water, sprinkle in the baking soda, and stir.
Bring the water to boil, then turn down the heat to a medium and continue cooking the chickpeas until they are soft.
Once the chickpeas are soft, place a bowl under the strainer to catch the water ( Aquafaba ) and save for blending into the hummus.
Add the chickpeas to the blender or food processor.
Next, add all the other ingredients to the blender.
Blend until smooth or until desired consistency.
Once the hummus is done blending, store it in a container with a lid in the refrigerator.
The hummus should stay fresh for about 5 days.
Related Posts:
Creamy Lemon Hummus
Equipment
- 1 Food Processor or High Speed Blender
Ingredients
- 1 Cup Chickpeas I used dried chickpeas.
- 1 tsp Baking Soda Add this to the water when cooking the chickpeas.
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/4 Cup Tahini
- 1/4 Cup Lemon Juice
- 1/4 Cup Aquafaba This is the water the chickpeas are cooked in or the water in the canned beans.
- 1 Tbsp Oil I have used avocado or olive oil in my hummus.
- Salt to taste
Instructions
- Make sure to soak the dried beans for about 8 or more hours, overnight is the best.
- In a medium sized stock pot on medium high heat, add the dried chickpeas with water, sprinkle in the baking soda, and stir.
- Bring the water to boil, then turn down the heat to a medium and continue cooking the chickpeas until they are soft.
- Once the chickpeas are soft, place a bowl under the strainer to catch the water ( Aquafaba ) and save for blending into the hummus.
- Add the chickpeas to the blender or food processor.
- Next, add all the other ingredients to the blender.
- Blend until smooth or until desired consistency.
- Once the hummus is done blending, store it in a container with a lid in the refrigerator.
- The hummus should stay fresh for about 5 days.
