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Lemon-Mint Hummus Recipe

Lemon-Mint Hummus Recipe

The combination of lemon and mint evokes the bright, fresh flavors of Middle Eastern cuisine (think stuffed grape leaves, falafel, tabouli). Serve this protein-packed hummus with pita chips or crudité for a healthy appetizer or snack.

Click here to see Recipe SWAT Team: Dips.

Ingredients

  • 1 can chickpeas, ½ cup liquid reserved
  • Juice and zest from 1 lemon, plus more zest for garnish
  • ¼ cup tahini
  • ½ cup fresh mint leaves, washed and patted dry, plus more for garnish
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground white pepper
  • 1 clove garlic, peeled
  • 4 tablespoons extra-virgin olive oil, plus more for garnish

Directions

Combine chickpeas, reserved chickpea liquid, lemon juice, zest, tahini, mint, salt, pepper and garlic in a blender or food processor, pulse lightly while drizzling in olive oil, until smooth and creamy.

Transfer to a bowl, make a well in the center with the back of a spoon and fill with olive oil (about 2 tablespoons). Serve garnished with mint leaves and a sprinkle of lemon zest.


Best Hummus Recipe Without Tahini - Fresh, Tasty & Easy

Want to add memorable flavor and color change to your usual hummus? Then try my flavorful green hummus recipe without tahini. Not only is it perfectly balanced with fresh notes from parsley and scallions, but it also has a little zing from fresh lime juice, and creamy, dreamy goodness from the blended chickpeas and pumpkin seed butter.

Enjoy this dip with tortilla chips or pita wedges. Alternatively, you can spread it on a tortilla and top with veggies to make a yummy wrap, or stir it into your pasta for a healthier sauce option. In fact, you can even use it to make a creamy salad dressing.


Why Use them in Hummus?

Quite simply, the salty and sour qualities of preserved lemon adds a sublime and intense citrus flavour to the hummus.

Of course, they pair splendidly with fresh mint, which adds herbaceous freshness and a subtle speckle of colour throughout the hummus. The result is a healthy yet enticing bowl of savoury, zesty, herby, textured goodness.


BEST Hummus

Learn how to make homemade hummus with this easy, 7-ingredient hummus recipe! It comes together in minutes, and it's SUPER creamy, smooth & fresh.

Is there anything better than creamy, nutty, velvety homemade hummus?

While I’ve posted many hummus variations here on the blog and even more in my first cookbook, I’ve recently gotten requests for my go-to classic homemade hummus recipe. Even though I think it’s fun to mix veggies into all kinds of chickpea dips (see below for many of those options), this is the hummus recipe I make when I’m craving that classic tahini-forward, ultra-creamy, smooth dip, just like the kind I enjoy at a good Middle Eastern restaurant. It’s simple to make – with just 5 minutes of prep, 7 basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita, I hope you love it as much as I do!

Homemade Hummus Ingredients

You only need 7 basic ingredients to make this easy homemade hummus recipe!

  • Cooked chickpeas. Though I cook dried chickpeas on occasion, I typically use store bought canned chickpeas in my homemade hummus, and it always comes out great. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would, until they become mushy, soft & creamy.
  • Tahini. A good amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best ever), and Soom.
  • Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top!
  • Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor.
  • Garlic. I use one fresh garlic clove in my basic recipe, but you could also swap in 2 roasted garlic cloves for a caramelized taste.
  • Water. I start with 5 tablespoons and add more, as needed, to give it a delectable light, fluffy texture!
  • Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe.

How to Make Hummus

Once you assemble your ingredients, you can make this recipe in one easy step! Just add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender, and process until smooth. That’s it!

As you blend, add more water, as needed, to reach your desired consistency. If your blender has a baton, you may want to use it to help get things going.

If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, a blender will make a smoother dip faster, so if you use a food processor, know that you may have to let it run for a few minutes to get super creamy hummus.

Hummus Recipe Variations

If you go to the hummus section of a grocery store, you’ll find tons of ideas for seasoning it! Feel free to try experimenting with different flavors at home. I love it the traditional way, but if I’m in the mood for something different, I usually turn to one of these variations:

  • Spice it up! 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.
  • Add roasted red peppers. For a nutty, romesco-style dip, blend in 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika.
  • Blend in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony, herbaceous dip.
  • Go green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or up to 1 cup spinach.
  • Turn it pink! Find my beet hummus recipe here.
  • Make it sweet & smoky. Add 1/2 baked sweet potato, 2 teaspoons maple syrup, a big pinch of chili powder, and more water as needed, to the blender along with the other hummus ingredients.
  • Give it an autumn harvest twist. Add cumin, coriander, cayenne, and roasted butternut squash to the traditional dip for a delicious autumn variation! Find the full recipe here.

Let me know what variations you try!

Hummus Serving Suggestions

Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions:

  • Enjoy it with veggies or crackers (or straight off a spoon) as a quick snack.
  • Slather it onto cute crostini to serve as an appetizer.
  • Put it at the center of your next crudité board, or serve it as part of a Mediterranean mezze platter with tzatziki, baba ganoush, Greek salad, and tabbouleh!
  • Add it to your next sandwich or wrap! I love it on these chickpea shawarma wraps, these veggie wraps, or this “club” sandwich.
  • Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!

Of course, it’s also good on its own with lots of pita. If I’m serving a big plate of hummus, I like to garnish it with a generous drizzle of olive oil, finely chopped parsley, sumac, and a simple Israeli salad. Sesame seeds, pine nuts, fresh mint leaves, smoked paprika, or even Everything Bagel Seasoning would be good too.


4. Vitamix Sundried Tomatoes Red Hummus

This is an excellent version to deep your crackers, flatbread, or tortilla chips. The red color is not only delectable but appetizing.

Ingredients

  • Ten sundried tomatoes
  • 425g Chickpeas
  • I grated clove garlic
  • 20 ml Lemon juice
  • Olive oil
  • 50g Tahini
  • Roasted red bell peppers
  • Salt
  • Chili
  1. Using a Vitamix food processor, blend Tahini and lemon juice for one minute.
  2. Add in oil, roasted bell peppers, chili, garlic, and salt. Run the blender for another one minute.
  3. Add the skinned chickpeas and sundried tomatoes. Blend until the mixture attains a smooth consistency.
  4. Dripple two tablespoons of olive oil to garnish your hummus.

Nutrition Value For Vitamix Sundried Tomatoes Red Hummus

  • Fiber 3g
  • Cholesterol 0mg
  • Sugars 1.7g
  • Calorific value 142g
  • Proteins 4.5g
  • Fats 9.6g
  • Sodium 249.4mg

Chef’s Notes

Every new recipe is an innovation. When making hummus, I try as much as possible to go overboard and be innovative. This gives me a mouthwatering and irresistible dip for my family.

For example, I sometimes replace the olive oil with almond, sunflower, peanuts, or cashew. Though these will give you a thicker texture if you add vegetable broth, it will become smooth and less thick.

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Storage Options for Vitamix Hummus

Every kind of food is tasty when eaten fresh. Hummus is not an exception. When you serve hummus within four hours of preparation, it tastes different from the refrigerated one. If you have excess, keep it refrigerated in an airtight vessel for not more than a week.

Longer than that, it is better to keep your hummus frozen. It will take you up to three months to store your hummus intact in the freezer. Whenever you need it, you can thaw a room temperature and warm it well in a microwave oven.

If you don’t have the Vitamix Hummus recipe making’s requirement ingredients in your kitchen, don’t be frustrated. Below I have enlisted all the required ingredients for making the above-mentioned food recipes so you can buy them right now.

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Vitamix 12-Cup Food Processor Attachment with. 40 No ratings yet Latest Amazon Price
Vitamix A3500 Ascent Series Smart Blender. 40 No ratings yet Latest Amazon Price
Mezzetta Roasted Red Bell Peppers 1 Jar - 16 oz40 No ratings yet Latest Amazon Price
Vlasic Deli Style Hot Jalapeno Pepper Slices, Keto. 40 No ratings yet Latest Amazon Price
Garbanzo Beans • Chickpeas • 100% Desiccant. 40 No ratings yet Latest Amazon Price
Pompeian Smooth Extra Virgin Olive Oil, First Cold. 40 No ratings yet Latest Amazon Price
Organic Stone-Ground Whole Sesame Tahini Paste. 40 No ratings yet Latest Amazon Price
365 by WFM Organic Peeled Garlic 6oz, 6 OZ40 No ratings yet Latest Amazon Price
ReaLemon 100% Lemon Juice, 8 Fluid Ounce Bottle40 No ratings yet Latest Amazon Price
Amazon Brand - Happy Belly Sea Salt, Fine Ground. 40 No ratings yet Latest Amazon Price

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Garbanzo Beans • Chickpeas • 100% Desiccant. 40 No ratings yet Latest Amazon Price
TRUFF Hot Sauce, Gourmet Hot Sauce with Ripe Chili. 40 No ratings yet Latest Amazon Price
Italian Black Truffle Salt 5 oz. Resealable Pouch. 40 No ratings yet Latest Amazon Price
Organic Stone-Ground Whole Sesame Tahini Paste. 40 No ratings yet Latest Amazon Price
Terrasoul Superfoods Organic Black Cumin Seeds. 40 No ratings yet Latest Amazon Price
Iberia 100% Pure Lemon Juice, 32 Ounce (Pack of 3)40 No ratings yet Latest Amazon Price
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Food as Medicine

Like so many of the herbs in the mint family, like rosemary, lemon balm, and lavender, mint is also a superstar at digestion. In fact, the most well-known and most common use of peppermint in medicine is in the treatment of gastrointestinal disorders.

As an aromatic carminative, mint helps to relax the muscles in our digestive tract, easing digestion so that we’re better able to process and absorb the nutrients from the food we eat.

In doing so, mint also helps to prevent or lessen unpleasant side effects of poor digestion such as gas and bloating, indigestion, painful stomach cramping, and so much more.

With the garlic supporting our immune systems, the olive oil acting as an anti-inflammatory antioxidant, and the garbanzo beans serving as an incredible source of fiber, this hummus is a super healthy addition to your day.

For me, a good hummus is heavy on the garlic and high on the acid. (Hehe… not that kind of acid.) The more garlic and lemon juice, the better.

But fresh garlic can easily overpower the mint, so if opting to use fresh garlic, blend in one clove and taste before adding more. Roasted garlic is much subtler and such a nice creamy complement to the lemon and mint flavors.


My general rule for prepared food is 5 days from the date it's made, as long as it's properly stored and handled. By this, I mean 1) cooling down (if warm), 2) airtight storage and 3) proper cold storage. When prepared food is exposed to air or room temperature, this shortens the life span. So, I always store hummus in these containers, under constant refrigeration, and serve in small amounts.

Scratch-cooked vs canned chickpeas - You can use canned chickpeas for homemade hummus. or cook chickpeas from scratch. I prefer to cook them using my oven-baked method, or in the Instant Pot. I have found that cooking chickpeas from scratch makes them creamier. Btw, I do not remove chickpea skins because. ain't nobody got time for dat! But you can if you want.

Chickpea juice or cold water - This can be used to 'thin' the hummus once all ingredients have been well-combined in the food processor. Use chickpea juice from either your canned or cooked chickpeas. If you use water, make sure it's ice cold as it's known to make smoother hummus. Some prefer a thicker hummus consistency, in which case, you might not need any liquid.

Tahini - Tahini paste - this is made of ground sesame seeds and adds so much flavor and creamy texture to any homemade hummus. It's also a primary ingredient in packaged hummus. If you omit tahini, you're essentially making tahini-free hummus, which accommodates people with sesame allergies.

Oil - I love a quality extra virgin olive oil in my homemade hummus for its depth of flavor and beautiful consistency. You can substitute olive oil with sesame oil, or feel free to explore other oils. But for me, it's extra virgin olive oil all the way.

Lemon zest & lemon juice - I always use fresh lemon for homemade hummus. I zest it, juice it, and add both! Always good to keep a bottle on hand for unpredictable hummus cravings.

Fresh garlic vs granulated garlic - I totally recommend fresh garlic over powdered garlic for homemade hummus. You can&rsquot beat the aroma and flavor and it's a great way to consume garlic 'raw' because it's so good for you.

Kosher salt vs. sea salt - I use Kosher salt for this hummus recipe, but sea salt works beautifully too. Just be sure to use a little less because the finer crystals are denser than Kosher salt.


Green Pea Hummus with Fresh Mint

Frozen peas do it again in this fantastic green pea–chickpea hummus. Add mint, lemon, lime, and garlic for a low-fat spread that tastes as good as it looks.

View Recipe


The Perfect Israeli Hummus Recipe Is Here

The secret is in the details with this hummus recipe from Milk Street. For starters, processing the chickpeas while warm ensures the smoothest, lightest product. You'll want to process it for a full three minutes, and then top it off with paprika, cumin, chopped fresh parsley, and extra-virgin olive oil drizzle. Perfection!

  • Cold water
  • 8 ounces (227 grams) dried chickpeas
  • 2 tablespoons plus
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3/4 cup-toasted sesame tahini, room temperature
  • 3 1/2 tablespoons lemon juice
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika

In a large bowl, combine 8 cups of cold water, the chickpeas and 2 tablespoons of the salt. Let soak at least 12 hours, or overnight.

In a large saucepan or stockpot over high heat, bring another 10 cups of water and the baking soda to a boil. Drain the soaked chickpeas, discarding soaking water, and add to the pot. Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.

Set a mesh strainer over a large bowl and drain the chickpeas into it reserve 3/4 cup of the chickpea cooking water. Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of chickpeas, then transfer the rest to the food processor. Add the remaining 1 teaspoon of salt, then process for 3 minutes.

Stop the processor and add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the processor bow. With the machine running, add the 3/4 cup of cooking liquid and the lemon juice. Process until combined. Taste and season with salt.

Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center. Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley, cumin and paprika.

Don’t forget stir the tahini very well. Some brands separate and can become quite thick at the bottom of the container. If your tahini is particularly thick, you may need to add a tablespoon or two of tap water for the hummus to reach the right consistency. If you reserve some of the hummus to serve later, you won’t need the full amounts of olive oil, cumin and paprika to garnish.