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  • Writer's pictureFarm Share to Table

Lemon Hummus

Updated: Jun 22, 2022

This recipe is my take on a Whole Foods favorite. I've shared it with friends and coworkers and received nothing but good feedback. With hummus, the quality of the beans and tahini matters. I use canned beans (I just don't have the interest in soaking my own) and I find Westbrae to be a great bean. For tahini, I've used both Ziyad and Soom with great success.

I also find toasting the garlic or using black garlic to be preferable - raw garlic in my opinion overpowers the flavors. Traditionalist might take umbrage that I don't use oil in the mixture. I concede it's not traditional, but I think it's probably healthier that way, and it's certainly lighter. Instead I drizzle it with oil when serving, along with a pinch of paprika - my homage to tradition that I learned while working for a Lebanese restaurant long, long ago.


1 15 oz can of garbanzo beans (I prefer WestBrae)

1-2 cloves garlic, toasted (or black garlic, delish!)

1 yellow lemon, juiced and zested

2 heaping tbsp tahini paste

kosher salt to taste

smoked paprika, to taste

Drain the beans, reserving juice, and rinse the beans until water comes clean. Put all ingredients, plus at least three generous pinches of salt and 1/4 cup reserved bean juice, into food processor and blend on high for 2-3 minutes, stopping to adjust seasonings for taste and adding more reserved juice to desired texture.


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