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Lemon-Garlic Hummus

You'll need just five ingredients to blend together this smooth and creamy bean dip. It's delicious and quick to make. —Kris Capener, Ogden, Utah
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1-1/2 cups


  • 3/4 cup olive oil
  • 2 cups canned garbanzo beans or chickpeas, rinsed and drained
  • 3 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • Pita bread wedges or assorted fresh vegetables


  • In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.
Nutrition Facts
1/4 cup: 324 calories, 29g fat (3g saturated fat), 0 cholesterol, 309mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 3g protein.

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  • Lady Fingers
    Dec 24, 2020

    A nice recipe. You can lighten it by reducing the oil and adding a tablespoon or two of water.

  • gina.kapfhamer
    Feb 9, 2017

    Finally, a healthy appetizer option that people will love! Paired this hummus recipe with a few different kinds of pita bread and it was a quick hit. I used a little less oil, but otherwise this was a great recipe.

  • rllewis7
    Jan 24, 2017

    This hummus is so light and refreshing! Like other reviews, I used less oil, only about 1/4 cup. I usually just drizzle the oil into the food processor until I get the consistency I like. Other than that, I liked the simplicity of the five ingredients and the fresh, clean taste - I'll definitely make this again!

  • hkpepin
    May 1, 2016

    Love the lemony, garlic flavor. I substituted olive oil for the canola oil and the consistency was great. Smooth and delicious!

  • aug2295
    Nov 26, 2015

    Extremely easy and I had all ingredients on hand. I used olive oil and didn't measure it, just poured it in the good processor until the texture was right. Tasted delicious too!

  • xxcskier
    Jul 9, 2015

    No comment left

  • Chephil
    Jul 30, 2014

    You can leave the oil out completely, for a healthy version, just add some of the drained liquid from the garbanzo beans, for the correct consistency.

  • becky66
    Jun 29, 2014

    Like several others, I also felt that 3/4 cup oil was too much, so used 1/2 cup and thought the consistency was just right. I served it with guacamole tortilla chips. Very easy and delicious.

  • SKTerpstra
    Feb 24, 2014

    This is a good basic recipe. However, here is a more succulent adaptation I came up with. I promise: you'll never buy store bought hummus again!1/2 cup olive oil1 can chick peas4 Tbsp lemon juice2 heaping Tbsp minced garlic1/2 tsp salt2 heaping tsp cuminBlend all ingredients except beans in the processor on low. Add beans; process on high till smooth.

  • spinardo
    Jan 22, 2014

    Yum! This was so good, and so quick and easy to make. I added lots more garlic and lemon juice than the recipe called for. I was wondering what it would taste like without tahini, (a staple in many other hummus recipes), and it was delicious. I had bottle of sesame oil on hand so I threw a splash in the hummus and it really gave it great taste. I also substituted olive oil for the canola oil. No more store-bought hummus for me! Thanks!