Delicious Hummus with Lemon and Garlic to tantalize your taste buds!

Lemon Garlic Hummus [Vegan]

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Cooking Time



  1. In a large soup pot, add dry chickpeas and cover with 8 cups water [chickpeas will expand while soaking] and let soak for 12 hours or overnight.
  2. Once soaked, discard water and rinse chickpeas. Add chickpeas back to soup pot along with 8 cups of water and bring to a boil. then reduce to a simmer for 1.5 hours
  3. If using the Instant pot, add chickpeas along with 6 cups water. Set the timer to 14 minutes on manual. Once finished turn off Instant Pot and let it naturally depressurize.
  4. Very carefully remove the chickpeas from either stove top or IP, give them a rinse and add them to a large bowl of cold water. Toss the chickpeas around with your hands to start loosening some of the skins.
  5. If you’re suffering with food sensitivity, we recommend peeling enough chickpeas for 3 cups. If not, you can skip the peeling part.
  6. Next, add 3 cups peeled [or unpeeled] chickpeas, garlic, salt, lemon juice, tahini and cumin to food processor and turn it on. Add water and 1/4 cup olive oil slowly while the food processor is running. This will give the hummus and extra creamy consistency.
  7. When finished, transfer hummus to a shallow bowl and drizzle with as much olive oil as you’d like, sprinkle with oregano a little extra cumin and a sprinkle of salt.


  • 1-pound uncooked chickpeas [we will be using 3 cups cooked]
  • 5 tbsp runny tahini
  • juice of 1 lemon
  • 1 teaspoon cumin plus extra
  • 1/4 cup extra virgin olive oil plus extra
  • 3 tablespoon lukewarm water
  • 3/4 teaspoon salt
  • 1 small clove garlic
  • 1 teaspoon dried oregano

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