Lemon Garlic Hummus

Lemon Garlic Hummus

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3 to 4 garlic cloves, chopped
2 cans (15 ounces each) of garbanzo beans, drained and rinsed
1/4 cup of tahini (sesame seed paste)
1/4 cup freshly squeezed lemon juice
2 teaspoons lemon zest
1/4 cup water
1/4 cup olive oil, plus extra for drizzling on top
1 teaspoon of salt

In a food processor, combine all ingredients. Pulse a few times until it’s nice and smooth. If too thick add a bit more water. Before serving spoon into a dish and drizzle the top with some olive oil. You can garnish with lemon slices and fresh parsley if you like. Serve with raw vegetables, warm pita bread or pita chips for dipping. Keeps in the fridge for 3 to 4 days.

Hummus makes a great healthy snack on the go! Put a few tablespoons in the bottom of a small canning jar. Add carrot sticks, celery, sliced cucumber, and sliced pepper strips. Now screw on the lid. You’ve got your dip and dippers all right there. Perfect for lunch bags too! It’s a great way to make eating veggies fun!

Lemon Garlic Hummus and Veggies in a Jar

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