This whipped lemon hummus blends chickpeas, tahini, fresh lemon juice and zest, and garlic into an extra creamy, extra lemony dip ready in just 10 minutes. Hummus is one of those foundations you can build a thousand ways, but lemon is the way that makes the most people happy. This version skips any distractions. Chickpeas, tahini, and lemon do their thing, and you’re done before the thought even finishes forming. Put it out at your next gathering next to our sparkling lemon-mint mocktail.
Quick answer: Extra creamy, extra lemony hummus made from chickpeas, tahini, fresh lemon juice and zest, garlic, and a touch of olive oil. Whipped until silky, then finished with a swirl of olive oil and a light dusting of paprika. Ready in 10 minutes.
Add drained chickpeas, tahini, lemon juice, lemon zest, and minced garlic to a food processor.
Add 2 tablespoons of the olive oil and a pinch of salt. Blend for 2 to 3 minutes until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
Taste and adjust seasoning. Add more lemon juice if you want it brighter, more garlic if you want it sharper, or a splash of water if it's too thick. Blend briefly to combine.
Transfer to a shallow serving bowl and use the back of a spoon to make a shallow well in the center.
Drizzle the remaining tablespoon of olive oil into the well and dust lightly with paprika. Serve with pita chips, crackers, or fresh vegetables.
Yes. Store it in an airtight container in the fridge for up to 5 days. Add the olive oil and paprika swirl just before serving.
Canned chickpeas work best, but thawed frozen chickpeas will work. You may need slightly less water.
Add another tablespoon of fresh lemon juice or use 1.5 teaspoons of zest instead of 1. Start small and taste as you go.
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