Lemon Hummus

January 26, 2021 • Dip, GF, Plant-based, Side, Spread
Lemon Hummus

I eat hummus almost everyday. It’s a great source of plant-based protein, it’s delicious and you can use it in various ways. I make it myself from scratch or if in a rush with canned chickpeas. I like it to be lemony and to sprinkle some roasted nuts on top to add a bit of crunch. Hope you’ll find it as delicious as I do!


Makes a large bowl

to cook the chickpeas: 

  • 125g dried chickpeas (300g once cooked)
  • 2 tsp baking soda
  • pinch of salt



  • 300g cooked chickpeas
  • 2 tbsp tahini 
  • 1 crushed large garlic clove 
  • 1 thumb size grated ginger 
  • 1 tbsp apple cider vinegar 
  • 1 tsp cumin powder 
  • 1/2 tsp turmeric powder (optional)
  • a pinch of salt 
  • juice and zest of 1 large organic lemon 
  • 2-4 tbsp ice cold water


to garnish: 

  • lemon zest 
  • chili flakes 
  • salt flakes 
  • olive oil 
  • roasted nuts
  • (hazelnuts or almonds work well) 


If you are cooking the chickpeas. Place the chickpeas in a large bowl with 1 tsp of baking soda, cover with a good amount of water and leave it overnight. 

The next day, drain and rinse the chickpeas, put them in a pan with 1tsp of baking soda and cold water (around 600ml). Bring to boil removing any foam. Then bring it to a medium heat and cover. Leave it for 50min or more, adding a pinch of salt the last 5-10min, until the chickpeas get really soft (don’t worry if they fall apart). Drain and rinse. 

Start making the hummus by putting all of the hummus ingredients in a food processor until you get a smooth texture. 

Transfer in a bowl. Drizzle with olive oil and garnish with lemon zest, chili flakes, roasted nuts (I like hazelnuts or almonds), and a pinch of slat flakes.

Spread on a piece of bread. Have a bite. Enjoy!