Creamy Lemon Garlic Hummus
Ingredients
1 15 oz can chickpeas, drained and rinsed
¼ cup almond butter
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves
½ tsp salt
¼ tsp cumin
2-4 tbsp cold water as needed
Method
Add the chickpeas, almond, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
Blend until mostly smooth.
Add cold water, 1 tablespoon at a time, until your desired consistency is reached.
Blend for another minute until creamy.
Transfer to a serving bowl and drizzle with additional olive oil if desired.
If you're looking to elevate your hummus game, using almond butter instead of the traditional tahini offers a unique creamy texture and a subtle nutty flavor that complements the zesty lemon and pungent garlic beautifully. One tip I’ve found helpful is to rinse and drain the canned chickpeas thoroughly to reduce any excess saltiness and improve the overall flavor of the hummus. When blending, adding cold water gradually helps achieve the perfect creamy consistency without making it too runny. You can customize the thickness depending on how you plan to serve it—thicker for spreading on sandwiches and thinner for dipping. For an extra burst of freshness, I like to garnish the hummus with a drizzle of good quality olive oil and a sprinkle of smoked paprika or chopped fresh herbs like parsley or cilantro. This not only enhances the presentation but also adds an additional layer of flavor. This recipe also works well as a base for other variations. For instance, blending in roasted red peppers or sun-dried tomatoes can add a smoky depth, while a pinch of cayenne pepper will give it a nice kick. If you prefer a more garlicky taste, roasting the garlic beforehand mellows its sharpness and adds a sweet note. Creamy lemon garlic hummus is incredibly versatile and pairs wonderfully with fresh vegetable sticks, pita bread, or as a spread in wraps. Plus, it’s a nutritious option packed with protein and healthy fats, making it a great choice for a satisfying snack or appetizer anytime.
