The Easiest Lemon Garlic Hummus Recipe

Hummus is one of those foods that goes with anything. You can customize it to your liking and eat it as a starter to any meal. It’s the perfect starter or snacky treat, a true comfort food at its best. And making it from scratch could seriously not be easier. I’ll show you how.

Now let’s get right to the good stuff…

how to make classic lemon garlic hummus dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

• 1 ½ cups chickpeas-drained and rinsed
• 2 large cloves roasted garlic
• 4 Tbsp extra virgin olive oil
• Lemon
• 1 Tbsp pine nuts
• 4 to 5 Tbsp water
• Coarse salt to taste

ingredient information:

• Chickpeas (aka garbanzo beans): We chose affordable canned chickpeas for this recipe. They are perfect just as they are and act as the perfect backdrop to take on other flavors.
• Roasted garlic: Make your own roasted garlic by following this recipe by Healthy Recipes or this one by Craving California. You can also take a shortcut by purchasing jarred minced roasted garlic in oil. Shortcuts are encouraged here.
• Olive oil: We favor using extra virgin olive oil in our recipes for its rich flavor. This ingredient is a staple in Mediterranean food. It is high in monounsaturated fats and antioxidants that reduce inflammation and is often used as a substitute for butter in cooking.
• Pine nuts: This ingredient adds some nuttiness to the overall flavor. It can be left out or substituted in equal parts with tahini or sesame paste.

instructions:

Stick around to the end, and I’ll tell you my favorite topping for this delicious hummus.

1. Drain and rinse the chickpeas.
2. In a blender or small food processor, add the chickpeas, 1 clove roasted garlic, 3 Tbsp of olive oil, pine nuts and the juice of ½ lemon.
3. Blend until smooth, adding a Tbsp spoon water at a time as needed to reach the desired consistency.
4. Transfer the hummus to a serving dish.
5. Mince the remaining garlic and add it to 1 Tbsp olive oil.
6. Drizzle the garlic oil on the top of the hummus.
7. Add a pinch of coarse salt to the top, along with some lemon zest for color and flavor.

my recipe tips

• Going raw: Instead of roasted garlic, you can choose to use raw garlic. However, I tried this recipe with raw garlic first and found the flavors to be too strong even for this garlic lover. It took over the entire dip.
• Drizzle don’t pour: This dip goes together very quickly but don’t rush it. When it comes to adding the water, don’t pour it all in at once. Instead, take your time to add one or two tablespoons at a time, pulsing in the food processor in between, until you have the desired consistency.
• Make it your own: We are big fans of garlic and lemon in our house, but you can adjust the flavors in this hummus to suit your own tastes. I would still recommend keeping all of the ingredients you see here as a base, with the exception of the extra garlic on top. Some things you can consider adding into the hummus mix or as a garnish to change up the flavors may be green or kalamata olives, capers, roasted red peppers, caramelized onions, fresh herbs, paprika, honey or hot honey, red pepper flakes, tomatoes, cucumbers, feta, pesto, pistachios, pepitas, artichokes, fruits, mint, flavored oils or pickled veggies.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this simple lemon garlic hummus dip, but our favorite is some warmed pita or naan bread torn into pieces. You can also pair it with our garlic toasties, and I have the perfect recipe that you can check out HERE. Other dippers might include baby carrots, celery, cucumber, crackers, pretzel chips, or bagel chips.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this roasted red pepper puree and this Tuscan olive whip. Then there will be a little something for everyone.

equipment you’ll need

It’s impossible to make this dip without the proper equipment. No amount of chopping will work to pulverize the chickpeas to the extent to turn them into hummus without a food processor. You don’t need anything big and fancy. We grabbed this inexpensive mini food processor and have been so happy with it. This won’t be the last dip that’s made using this little miracle tool. And did I mention that it comes in almost any color you can think of? It’s so darn cute!

a new favorite topper

In my dippy travels, I’ve come across a topping that pairs perfectly with so many simple dips. It brings in a new flavor profile that amps up any basic dip. When I first saw it, I incorrectly thought that it only goes on Mexican foods, but that is so far from the case. The condiment I’m talking about is chili crunch oil by Tia Lupita. It’s very mellow (I’m not a fan of a lot of heat) and has two different flavors available. One flavor features a pop of sweetness with dried cranberries and the other is nuttier with peanuts added. Give it a try. I promise you will not be disappointed.

recipe notes

• Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
• Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 4 to 5 days. I don’t recommend freezing this dip, as it may affect the texture.
• Dip prep: You can and should make this dip in advance. It’s even better after it sits in the fridge overnight so that flavors can meld together more.