Lemon Garlic Hummus-The Little Shop of Olive Oils

Lemon Garlic Hummus


  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • ¼ cup lemon juice (about 1 large lemon)
  • ¼ cup Lemon Premium Olive Oil
  • 2 garlic cloves, minced
  • 2 tablespoons tahini (sesame seed paste)
  • ½ teaspoon ground cumin
  • Himalayan Sea Salt to taste
  • 2 to 3 tablespoons water
  • Paprika, for garnish
  • Fresh parsley, chopped, for garnish
  • Extra chickpeas, for garnish


  • In a food processor, combine the chickpeas, lemon juice, Lemon EVOO, garlic, tahini, and cumin. Process until the mixture is smooth.
  • If the hummus is too thick, add water one tablespoon at a time, processing until it reaches your desired consistency.
  • Taste the hummus and add salt as needed. Blend again to mix the seasoning thoroughly.
  • Transfer the hummus to a serving dish. Drizzle a little Lemon EVOO over the top. Sprinkle with paprika, fresh parsley, and a few whole chickpeas for garnish.
  • Serve your Lemon Garlic Hummus with warm pita bread, vegetable sticks, or as a spread for sandwiches and wraps.


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