It’s time to make premium smoked garlic lemon hummus that you will absolutely love! ♥♥♥
You’ve stumbled upon a SIMPLE smoked garlic lemon hummus recipe that you will be obsessed with.
When you dive into a recipe, the last thing you want is complicated right?
Any recipe I share with you has been tested dozens of times in my home, the Vento Test Kitchen before it’s ever released.
Additionally, I make sure that every recipe uses simple, accessible ingredients.
After all, where is the sense in sharing recipes if the ingredients are hard to find?
So, today we are making a simple smoked garlic lemon hummus recipe with simple ingredients and it’s better than any store-bought I’ve ever tried!
One dip of anything from veggies to bread and you will be obsessed.
In fact, this simple smoked garlic lemon hummus recipe will be one of your faves, without a doubt!
Rather than tell you it’s the best, I’ll let you determine that factoid on your own!
Everything we use will be fresh and it does not take more than 10 minutes total, to whip this up.
You can double the batch, but I say, make it fresh weekly.
Now, are you ready to try some really fresh, and tasty lemony hummus that is smoked with some garlic in it?
Smoked Garlic Lemon Hummus
We’ve purchased hummus everywhere from Trader Joes to Whole Foods and while they are ‘eh’ at best often they taste more pasty.
I don’t like most hummus that we buy and often I want flavors that don’t exist.
Generally, it’s not creamy enough!
So, in order to solve this, I make my own.
Do you love fresh lemon?
And what about garlic.
When you taste hummus is it smooth?
This recipe is.
Lemon flavor crushes it, honestly, not to the pucker up point but to the ‘OH MY FOODGASM‘ POINT!
Loaded with flavor, fresh, and insanely easy to make, you’ve just to try this recipe.
Dana’s Rules of Making Hummus
I will be very clear about a few things.
Never do I make my own Tahini. (ok, so I do, but it takes more time and I rather toss this together without the effort, sorry, not sorry).
Time is precious little and this is the brand I love!
It’s delicious and fresh, and I wonder if this brand actually uses it in their own store brand, but they should!
However, if you already have a favorite Tahini that you use, keep on using it.
Zest & Roll
In the recipe, I’ll share a bit more about the lemon zest and rolling the lemon.
Do you have a Citrus zester?
Have a thick-skinned, fresh lemon on hand, to create a premium flavor!
Le Chickpea & Creaminess
Next, when I work with my chickpeas, I take off EVERY skin.
Yes, called ‘de-skinning’ or popping those little suckers out of their overcoats!
For those that crave that creamy texture, you can’t (don’t) skip this step, I promise you!
While this process does take about 10 minutes, its’ a game-changer when it comes to a truly creamier hummus.
I’ll spend that extra 10 minutes to deskin because when I don’t it’s NOT the same.
Always rinse the chickpeas AFTER you take their skin off and allow them to drain out in a colander for a few minutes (you don’t want water)
Once you try this, you will understand.
Deep Green and Virgin Only!
Never ever, do I use less than extra virgin olive oil.
Sometimes I even push the envelope and use garlic-infused or lemon-infused to spike the flavor a bit more!
Naturally, that’s when I’ve had time to make the garlic-infused or lemon-infused olive oil.
Simple Smoked Garlic Lemon Hummus Recipe That You Will Be Obsessed With!
P.S. You can make ahead and store in airtight containers, I do!
- a 15 oz can of chickpeas de-skinned, and rinsed
- 1 Large Lemon Rinsed
- 1/4 C Tahini read below instructions & on the post
- A Large Garlic Clove Peeled and sliced in 1/2
- 2 Teaspoons Minced Garlic
- 1/4 C Extra Virgin Olive Oil
- 1/2 Teaspoon Salt
- 4 Tablespoons of water and you may need more or less
- 2-3 Teaspoons of Smoked Paprika or more as you taste and prefer
- Before you start this process make sure to sanitize your countertop workspace and your hands, as you will come in direct contact with each.
- First, be sure to roll your lemon on the counter to get the juice moving.
- Simply place the lemon on the counter with your hand atop and slight pressure while rolling it back and forth about 5x.
- Then, zest your lemon rind*, and then set this aside. (ideally 2 teaspoons but if you get less that is ok too). [mv_img id="67990"]
- Next, cut the remaining lemon in half and squeeze the juice into a measuring cup.
- IF seeds happen to fall in, make sure to strain this and get them out.
- Set the prepared lemon juice aside.
- Next, in a food processor or blender, place the garlic (both the minced and the freshly sliced inside the processing bowl.
- Then, Tahini.
- And then Lemon Juice.
- Once 'fluffy' add in olive oil and scrape down the sides of the processing bowl. [mv_img id="67991"]
- Process again, with a few pulses.
- Open the processor bowl, and scrape down.
- Add in Chickpeas.
- 1 Teaspoon of the Smoked Paprika. (after tasing you can add a 2nd teaspoon, but reserve the 3rd teaspoon for dusting the top).
- Lemon Zest.
- Blend to a creamy consistency.
- **Use the water tablespoon by tablespoon to decrease the thickness of the hummus, until you reach the consistency you prefer. More water = thinner, less water = thicker.*
- Enjoy! ~ Dana XO [mv_img id="67988"]
- Store any leftovers in the refrigerator for up to 5 days in a sealed, airtight container.