Prep Time: 15 minutes
Cook Time: 40 minutes
Here it is, the hummus recipe that I have been making for half my life. It’s pretty solid. It’s like, my gold standard hummus. We eat it all year round, but there’s something about summer that makes me crave Mediterranean food. It’s my summer cuisine of choice. So this Easy Homemade Lemon Hummus with Tahini gets a lot of action this time of year.
What is tahini?
Tahini is made of one ingredient – sesame seeds. Okay, maybe two ingredients because sometimes there is a little olive oil in store bought tahini. Think of how peanuts are made into peanut butter and how almonds are made into almond butter. Tahini is basically sesame seed butter.
Tahini is nutty, rich and truly the essence of a good hummus (in my humble opinion). It’s easy to find in most supermarkets.
How to make Homemade Lemon Hummus
Be sure to reserve the juice from the cans of chickpeas. This way, you will be able to control the texture. I like a chunkier hummus where you can still taste some of the chickpeas. Others prefer a super creamy, velvety dip. Use the chickpea juice to create the texture that you desire.
What to serve with this hummus
Serving hummus with soft pita and crunchy veggies is a no brainer. It’s vegan, gluten free and dairy free, making it super accessible for any and all of your guests.
If you want to add some special touches, try topping it with crispy chickpeas. They add a salty crunch that’s a delicious compliment to the creaminess of the hummus. I also like to sprinkle some quality feta cheese and give it a drizzle of olive oil.
But my most favorite way to serve this Easy Homemade Lemon Hummus with Tahini is on a Greek Mezze Platter with the rest of its playmates – good olives, tzatziki, roasted peppers and stuffed grape leaves.
For more Mediterranean recipes, try these:
- Shrimp & Spinach Salad with Sundried Tomato Vinaigrette
- Greek-Style Swordfish Santorini
- Chicken Souvlaki Sandwich with Halloumi “Fries”
For more dip recipes, try these:
Easy Homemade Lemon Hummus with Tahini
- 2 15 oz. cans chickpeas (garbanzo beans)
- 3 cloves of garlic
- 5 Tbsp. tahini
- Juice of 4 lemons
- 2 tsp. extra virgin olive oil
- pinch of sea salt
- Drain 2 cans of chickpeas and reserve the juice. Place all of the ingredients into a food processor and blend, adding reserved juice until desired consistency is achieved.