Loaded Lemon Hummus
I love dips, especially for quick snacks or appetizers to enjoy with the family. Unfortunately, so many store bought dips are packed with processed ingredients and contain little to no fiber. Hummus is one of my favorites because of its plant-based protein content, which keeps me full and satisfied.
I’ve been wanting to up my hummus game and try something new! This Loaded Lemon Hummus is a total game changer! This recipe is full of different textures and flavors for a nutrient packed recipe. This hummus is perfect paired with veggies, crackers or spread over some yummy gluten-free bread or sourdough!
Health Benefits of Hummus
The antioxidants found in lemons have properties that can protect cells against oxidative stress. Oxidative stress can lead to inflammation, which is a precursor to cardiovascular disease. Lemons also contain vitamin C, which has been shown to aid in decreasing the severity and duration of sickness with having adequate levels in the body.
Beans are an incredible plant-based protein, packed with fiber and also contains B vitamins! B vitamins are important because they help increase neurotransmitter levels, including serotonin, dopamine and norepinephrine. All of these helps regulate mood.
Tahini is made from ground sesame seeds, making it a great source of healthy fat and protein! It also contains copper, which helps with iron absorption and regulating blood pressure.
Did you know that garlic supports immunity? This may be due to its antimicrobial properties. Garlic also contains phytochemicals that can be great for cardiovascular health and it may help lower triglycerides as well as cholesterol.
See below to view or print this recipe! If you make this Loaded Lemon Hummus, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.
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- 2 Limoneira classic lemons
- ½ cup tahini
- 2 (15-oz) cans chickpeas, drained & rinsed
- 2 teaspoons minced garlic
- ¼ tablespoon EVOO
- 1 teaspoon Himalayan pink salt
- Pita chips
- ½ cup vegan feta
- ¼ cup diced cucumber
- ½ cup grape tomatoes, halved
- ¼ cup olives
- 2 tablespoons fresh parsley
- 2 tablespoons hemp seeds
- In a medium saucepan, boil water. Add chickpeas and let boil for 20 minutes.
- In a food processor, add chickpeas, EVOO, tahini, minced garlic, salt and juice from lemons.
- Start pulsing to combine and add 2 tablespoons to ½ cup boiling water as needed. Pulse for about 5 minutes or until smooth.
- Spread hummus on a plate and top with tomatoes, cucumber, olives, feta, parsley and hemp seeds.
- Enjoy with pita chips!
This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!