One of my sons loves hummus. He eats it by the container full. While hummus is healthy and there are far worse things a teen boy could be snacking on, the store bought variety can be expensive. What’s a mama to do?! 
I don’t want to discourage him from choosing healthy snacks, so the easy solution is to make my own hummus. This lemon hummus has a nice, fresh zip to it. And it has been given the Elijah approval!
Now he can eat hummus to his heart’s content and I can save big on the grocery bills!
Homemade Lemon Hummus:
- 2 Tbsp. tahini*
- 2 Tbsp. lemon juice
- 15 oz. can chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 tsp. lemon zest
- 1/4 tsp. sea salt
- optional: more olive oil, cumin
In a blender or food processor, blend together the tahini and lemon juice until smooth.
Add in the drained can of chickpeas, olive oil, minced garlic, lemon zest, and sea salt. Blend until it reaches the consistency you like in a hummus. 
If you want to, sprinkle a bit of cumin on top and drizzle more olive oil. Serve the lemon hummus with crackers, pita chips, or raw veggies.
*Note: Tahini is a paste made from sesame seeds. If you don’t like tahini, simply leave it out and add a bit more olive oil. The hummus won’t be quite as creamy, but it will still taste great!
This recipe is vegetarian, low carb, and gluten free.
Check out these other Middle Eastern cuisine inspired appetizers:
Mediterranean Dip 
Mediterranean Pinwheels 
- 2 Tbsp. tahini*
- 2 Tbsp. lemon juice
- 15 oz. can chickpeas garbanzo beans, drained and rinsed
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1/2 tsp. lemon zest
- 1/4 tsp. sea salt
- optional: more olive oil cumin
-
In a blender or food processor, blend together the tahini and lemon juice until smooth.
-
Add in the drained can of chickpeas, olive oil, minced garlic, lemon zest, and sea salt. Blend until it reaches the consistency you like in a hummus.
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Serve with crackers, pita wedges, or raw veggies.
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