Spreads, Dressings & Sauces

Lemon Garlic Hummus

Disclaimer: I do not make my hummus with tahini! This is simply because I do not like tahini.  (Sorry Tahini!) Instead of tahini, I use Safflower Oil for the fat in my hummus.  This really allows the garlic and the brightness from the lemon to shine through.


Lemon Garlic Hummus

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Liz Serves: 8
Prep Time: 10 minutes

A deliciously bright and flavorful hummus that does not use Tahini.


  • 1 can of Chickpeas, drained and rinsed
  • 1/3 cup freshly squeezed Lemon Juice (about the juice of 3 lemons)
  • 1/3 cup of Safflower Oil or Grapeseed Oil
  • 3 cloves of Garlic
  • 1 teaspoon Onion Powder
  • 1 teaspoon of Sea Salt
  • 1 teaspoon of Freshly Ground Pepper
  • Olive Oil and Pine Nuts for garnish



Put all of the ingredients into a food processor with the regular blade.


Turn the food processor on and let it whirl until you have a creamy smooth texture.


Garnish with olive oil and pine nuts.


Store hummus for up to one week in a sealed container in the fridge.

You Might Also Like