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 with 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!
If you like a little spice to your hummus, try this Spicy Roasted Red Pepper Hummus with a kick of chili. Another great dip is this Cashew and Sun-Dried Tomato Spread that’s loaded with flavour!
Ingredients
It just takes a few ingredients to make this lemon ginger hummus.
The ingredient quantities can be found in the recipe card at the bottom.
- Chickpeas
- Garlic, chopped
- Fresh ginger, pealed and grated
- Lemon, juiced
- Fresh cilantro or parsley
- Spices, ground turmeric, paprika, salt, black pepper and cayenne pepper to taste
- Olive oil
- Water
See recipe card for quantities.
Instructions
- Reserve a few chickpeas for garnish.
- To a high speed food processor, add all the ingredients for the hummus. Process 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 smooth and creamy.
- Add the hummus to a serving bowl and top with the reserved chickpeas, a drizzle of olive oil and a sprinkle of paprika powder. Serve with pita chips, vegetables or crackers.
Storing Hummus
Store this lemon ginger hummus in an airtight container, in the fridge, for about 5 days. I think it even tastes better after a day or two, 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.
What to serve with hummus
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.
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!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Hummus and dips
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment and rating down below the recipe card, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
This Lemon and Ginger Hummus is a healthier option to the classic hummus recipe. Packed with fresh lemon flavor, ginger and garlic with the earthy flavors of turmeric all mixed in one bowl of goodness.
- 400 g (14 oz) canned chickpeas, drained and rinsed
- 1 garlic clove, chopped
- 3 cm small pice of ginger, pealed and grated
- 1 lemon, juiced
- 4 springs of fresh cilantro or parsley
- 1 teaspoon ground turmeric
- 1 teaspoon paprika powder
- 1 teaspoon salt
- black pepper to taste
- cayenne pepper to taste
- 2 tablespoon olive oil
- 2-4 tablespoon water
-
Reserve a few chickpeas for garnish.
To a high speed food processor, add all the ingredients for the hummus. Process 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 smooth and creamy.
-
Add the hummus to a serving bowl and top with the reserved chickpeas, a drizzle of olive oil and a sprinkle of paprika powder.
Serve with pita chips, vegetables or crackers.
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