About this recipe
Surprising, fresh, and super healthy—this hummus breaks all the rules in the best way. Creamy chickpeas, tahini, lemon juice, and fresh mint come together to make a dip that’s anything but boring. This isn’t your average hummus; this is the one you’ll keep in your fridge all summer long.
Why will you love this recipe?
- Fresh and light – thanks to the lemon and mint.
- Full of flavor – garlic, tahini, and good olive oil bring depth.
- Nutrient-packed – chickpeas and tahini are a powerhouse combo.
- Easy to make and meal-prep friendly – keep it in the fridge all week.
- Perfect for snacking, spreading, dipping, or topping on wraps and bowls.
Ingredients to make hummus with lemon juice
Chickpeas: They are the heart of any hummus recipe, full of fiber and protein. You can use canned chickpeas for a faster process, but you can also cook them yourself if you prefer natural.
Tahini: This is a paste made from toasted sesame seeds. It gives hummus its characteristic flavor and is also a source of calcium and iron.
Olive oil: Prefer a good quality olive oil, as its flavor will be prominent in the hummus. It is also rich in monounsaturated fats, which are beneficial for heart health.
Lemon: The lemon will provide a citric touch that will give freshness to our hummus. It is also an excellent source of vitamin C.
Mint: You will need a good bunch. Mint will add a refreshing and unique touch to this recipe, as well as digestive properties.
Garlic: 2 cloves of garlic will be enough. Garlic will add an extra touch of flavor to our hummus, and is known for its many healthful properties.
Ingredient notes
- Chickpeas: Canned or cooked from scratch, both work.
- Tahini
- Olive oil
- Lemon
- Fresh mint
- Garlic
How to make hummus?
First you make a basic hummus recipe, my basic hummus recipe is the ultimate. When it is time to serve it, mix it with lemon juice, fresh mint and lemon zest.
What to serve with it
- Pita bread: This is the most traditional way to serve hummus. You can heat the bread a little to enhance its flavor.
- Raw vegetables: For a healthier snack, serve hummus with carrot sticks, celery, cucumber or any other vegetable you like.
- Toast or crackers: Whole-grain toast or whole-grain crackers can be an excellent base for hummus.
- As a dressing: Hummus can also be used as a salad dressing, providing protein and making salads more filling.
- In wraps or sandwiches: You can spread hummus on bread before adding your favorite ingredients to a flour tortilla. It will give a very tasty touch to your sandwich ( like this raw veg with chipotle hummus sandwich).
Lemon Hummus with Mint
Equipment
- Grater for lemon zest
Ingredients
- 1 basic hummus recipe
- lemon peel
- chopped mint
- a dash of olive oil
- Maldon salt
Instructions
- Place the hummus on a platter and spread it with the back of a spoon.
- Drizzle with a dash of extra virgin olive oil, add the zest of the yellow lemon, chopped mint and Maldon salt.
- Serve with vegetables, crackers, pita.
Notes
How to store hummus?
Once prepared, the hummus can be stored in the refrigerator in an airtight container for up to one week. If you notice a change in color, odor, or taste, it is best to discard it. Always be sure to use a clean spoon to serve the hummus to avoid introducing bacteria into it.Can hummus be frozen?
Hummus can be frozen very well. To freeze it, place it in a freezer-safe container, leaving a little room at the top, as the hummus may expand a bit when frozen. You can keep it frozen for up to 4 months. To thaw, simply leave it in the refrigerator overnight. You may need to mix it a little after thawing to restore its original consistency.Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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