Lemon Hummus Recipes
HUMMUS
For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.
Provided by Ina Garten
Categories appetizer
Time 10m
Yield about 2 3/4 cups
Number Of Ingredients 7
Steps:
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
LEMONY HUMMUS
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
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 10
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, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GARLICKY LEMONY HUMMUS
This is a bold, flavorful hummus with a bit of heat. The lemon juice and zest give a wonderful brightness that my children and grandchildren seem to love. The ingredients are usually available in my pantry, so I can make this at a moment's notice. This, of course, is to my taste, and I like lots of flavor, so a little goes a long way. I hope you enjoy!
Provided by karen n
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 18
Number Of Ingredients 11
Steps:
- Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
- With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.2 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 269.8 mg
LEMON & CORIANDER HUMMUS
Hummus is so easy to make and beats shop-bought varieties every time. Try it with vegetable crudités in your packed lunch
Provided by Good Food team
Categories Lunch, Side dish
Time 5m
Number Of Ingredients 7
Steps:
- Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
- Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.
Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.12 milligram of sodium
LEMON-GARLIC HUMMUS
You'll need just five ingredients to blend together this smooth and creamy bean dip. It's delicious and quick to make. -Kris Capener, Ogden, Utah
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.
Nutrition Facts : Calories 324 calories, Fat 29g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
FRESH LEMON HUMMUS
This recipe was taken from the Volumetrics Eating Plan.. When I first tried it, my mouth went "WOW!" Love the lemon flavor and lemon zest!
Provided by SAHMchef
Categories Beans
Time 10m
Yield 20 tablespoons, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, puree 1/4 C lemon juice with chickpeas, tahini, garlic and lemon zest, until texture is nearly smooth.
- Add more lemon juice and salt to taste, mixing it in thoroughly.
- Serving size is 2 tablespoons.
Nutrition Facts : Calories 94, Fat 3.5, SaturatedFat 0.5, Sodium 264.4, Carbohydrate 13.2, Fiber 2.7, Sugar 0.2, Protein 3.5
PRESERVED LEMON HUMMUS
I am a hummus fiend and I like coming up for new versions. I had a jar of preserved lemons in my fridge and decided to give my latest hummus recipe an extra Middle Eastern feel. I originally made this recipe for my vegetarian food blog at weekendcarnivore.com .
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
- Blitz in short bursts, pushing the mixture down when needed until everything is combined.
- Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
- Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
- Roughly chop parsley and zest a lemon.
- Serve topped with the parsley and lemon.
Nutrition Facts : Calories 206.9, Fat 8.3, SaturatedFat 1.1, Sodium 308.2, Carbohydrate 27.1, Fiber 5.8, Protein 7.7
LEMON EGGPLANT HUMMUS
Lemon eggplant hummus makes an excellent dip alternative!
Provided by SaraBeth
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 2h55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
- Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
- Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.4 g, Fat 4.4 g, Fiber 7 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 401.2 mg, Sugar 4.5 g
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- Rinse beans and peel off skins (I do this by pinching them, they pop right out of the skin). This is optional, but it does result in a creamier texture.
- In a food processor, combine beans, tahini, lemon juice, lemon zest and salt. Process for several minutes until beans are pureed. While running, slowly drizzle in the olive oil until well blended.
- To serve, spread on a medium plate (or pie plate). Drizzle with additional olive oil (about 1 Tbsp) if desired and sprinkle with additional lemon zest (optional). Store covered in air tight container.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #appetizers #beans #dinner-party #spring #summer #dietary #low-cholesterol #seasonal #chick-peas-garbanzos #healthy-2 #low-in-something
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