Lemony Hummus with Raw Veggies

Ready in 20 minutes

Serves: 10

Prep time: 20 minutes

Cook time: none

This dip is garlicky, lemony, and even better drizzled with optional extra-virgin olive oil.

Pair with sliced raw vegetables for a nice appetizer, or serve as part of an appetizer


Top-ranked recipe named "Lemony Hummus with Raw Veggies"

5 avg, 1 review(s) 100% would make again


Are you making this? 
1 15-oz can chickpeas; or 2 c. cooked chickpeas
1/2 cup tahini
5 tbsp. Extra-virgin olive oil
1/4 c. Lemon juice
4 Garlic
1/2 tsp. Sea salt
1/4 tsp. Black pepper
1/8 teaspoon Cayenne pepper
1 tbsp. extra-virgin olive oil; (optional)

Original recipe makes 10



Drain and rinse chickpeas, reserving ? c. of the liquid from the can or from the cooking


Combine the chickpeas, tahini, extra-virgin olive oil, lemon juice, garlic, salt, black

pepper, and red pepper in the bowl of a food processor fitted with a metal blade.

Process until the mixture is smooth. If the mixture is too thick, add 1 to 2 tablespoons of

the reserved liquid until desired consistency is reached. Remove to a serving dish and

drizzle with 1 tablespoon extra-virgin olive oil before serving, if desired.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 349 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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