If you love hummus, you’ll love this Lemon and Ginger Hummus. It’s a healthier option to the classic hummus recipe. Packed with fresh lemon flavor, ginger and garlic punch and the earthy flavors of turmeric all mixed in one bowl of goodness.
It’s so easy and fast to make, I use canned chickpeas because it is always at hand whenever the hummus craving sets in. If you want to you can cook your own chickpeas and for a slightly smoother hummus you can also peel the chickpeas. For this recipe I am using the chickpeas straight out of the can, just as they are. I like that result and is makes hummus in just a few minutes!
I love a big scoop of this Lemon and Ginger hummus on vegetable sticks, pita chips and bagel chips. It’s also great in sandwiches, wraps and salads or just off the spoon. Perfect snack or appetizer that you can make ahead of time and have ready in the fridge for when your guests arrive.
Ingredients
It just takes a few ingredients to make this recipe.
For ingredient quantities can be found in the recipe card at the bottom.
- quality extra virgin olive oil
See recipe card for quantities.
Instructions
Process all the ingredients in a food processor on high until creamy and smooth, scraping down sides as needed. Adjust the thickness by adding more water if necessary, a little at a time until it’s the right consistency.
Top with reserved chickpeas, drizzle with olive oil and sprinkle with paprika. Serve the hummus with, pita chips, vegetables or crackers.
Hint: Use ice-cold water to make the hummus for a creamier result!
If you like a little spice to your hummus, give this Lemon Dill Hummus a try!
Substitutions and Variations
- This recipe uses chickpeas straight out of the can, just as they are. I like that result and is makes hummus in just a few minutes! For a smoother hummus, peel the chickpeas before adding them to the blender.
- Spicy – Add a little chili pepper flakes to your hummus.
- Herbs – Add more flavour with some fresh herbs like parsley, cilantro or basil.
- Topping – I like to add some whole chickpeas, a sprinkle of paprika and a splash of olive oil. For a little crunch, add a sprinkle of sesame seeds.
See this Pesto Hummus on my website!
Storing Hummus
Keep this Lemon and Ginger Hummus in an airtight container, in the fridge for about 5 days. I think it even tastes better after a day or so, all the flavours mingle and enhance!
I don’t recommend freezing hummus because it changes the texture.
Top Tip
It tastes even better the next day when all the flavors have developed. That is if you have any left over of course! I make a big batch and keep it in the fridge so I can easily add hummus to any dish throughout the week and always have a healthy snack at hand.
FAQ
Lemon juice lifts the flavour of the hummus, makes it bright and zingy!
My answer would be yes! Homemade hummus is so easy to make and you can adjust the flavour and texture to your liking. Another bonus is that homemade hummus often is more healthy than the store bought kind.
I WOULD LOVE TO HEAR FROM YOU!
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Lemon and Ginger Hummus is packed with fresh lemon flavor, ginger and garlic punch and the earthy flavors of turmeric all mixed in one bowl of goodness.
- 400 g chickpeas
- 1 clove of garlic, chopped
- 3 cm pice of ginger, pealed and grated
- 1 lemon, juiced
- 4 springs of fresh cilantro or parsley
- 1 teaspoon ground turmeric
- 1 teaspoon paprica
- 1 teaspoon salt
- pepper to taste
- cayenne pepper to taste
- 2 tablespoon olive oil
- 2-4 tablespoon water
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Reserve a few chickpeas for garnish.
Process all the ingredients in a food processor on high for about 2 minutes until creamy and smooth, scraping down sides as needed. Adjust the thickness by adding more water if necessary, add 1 tablespoon at a time until it's the right consistency.
Top with reserved chickpeas, drizzle with olive oil and sprinkle with paprika. Serve the hummus with, pita chips, vegetables or crackers.
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