Sweet & Zesty Lemon Hummus

Course: Appetizer, Snack

Keyword: delicious chickpea spread, easy hummus recipe, hummus recipe, protein packed

Prep Time: 10

Servings: servings

Calories: 235kcal

A creamy, flavorful hummus with a sweet twist from date tahini, perfectly balanced with lemon and garlic. This easy, homemade dip is a cancer-conscious snack full of protein and healthy fats!

Print Recipe

Equipment

1 Food Processor

Ingredients

2-3 Pitted Medjool dates soaked in warm water for 5–10 minutes
1/3 cup good-quality tahini
4 tablepsoons cold water adjust for desired consistency
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon fine sea salt
2 garlic cloves peeled and smashed
2 tablespoons lemon juice (1 lemon)
2 cups cooked chickpeas rinsed and drained (I recommend overcooking so they’re softer)

Instructions

Soak 2-3 Pitted Medjool dates in warm water for 5–10 minutes, then drain.
In a food processor, combine 1/3 cup good-quality tahini, dates, 4 tablepsoons cold water, 2 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 3/4 teaspoon fine sea salt, and 2 garlic cloves . Blend until smooth.
Add 2 tablespoons lemon juice and 2 cups cooked chickpeas to the processor. Blend until creamy, scraping down the sides as needed.
Transfer the dip to a bowl, drizzle with olive oil, and sprinkle with a dash of cumin or fresh parsley, if desired.

Notes

2/3 of a cup of dried chickpeas will make 2 cups of cooked

STORAGE:

Fridge: stores well in the fridge for up to 4–5 days in an airtight container.

Freezer: Store in an airtight container for up to 3 months. Thaw overnight in the fridge and stir before serving.

Nutrition