This Easy Lemon Pepper Hummus packs a lot of lemony flavor with a bold kick of red and black pepper! It’s a perfect dip for veggies, pretzels, and crackers!
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Since starting a low carb diet, I realized that my snack choices have become a lot healthier. I love munching on fruit and veggies, although sometimes I do get cravings for something a bit more indulgent. I’m learning how to attack those cravings with healthier options by determining what it is that I really want from them.
The other day I wanted something salty and crunchy. I could have ripped open our snack drawer and stolen some chips from my husband’s stash (his junk habits are the worst and yet he remains a toothpick – I know, I hate him for that, too). Instead, I worked with what I had in our fridge and cabinet to make a healthier salty and crunchy snack.
Easy Lemon Pepper Hummus
I tend to stock up on canned beans just because I feel they’re a good pantry staple to keep for an added boost of protein in meals. And I also almost always have lemons in the house. So I decided to make a lemon pepper hummus with a little kick!
I took one can of chickpeas, rinsed them, and threw them into my food processor. Then, I added the juice of one lemon, tahini, and gradually added extra virgin olive oil until the mixture became smooth. I seasoned the hummus with garlic, cumin, salt, freshly ground black pepper, and a pinch of crushed red pepper flakes and pulsed the hummus again.
And there you have it! Easy lemon pepper hummus with a ton of flavor and a bold, peppery kick! It’s almost like a classic hummus, but better!
- 1 can chickpeas, rinsed and drained
- 2 tbsp. tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 tbsp. extra virgin olive oil
- 1 tbsp. white vinegar
- 1 tbsp. water, if necessary
- 1/4 tsp. cumin
- 1/4 tsp. salt
- 1/2 tsp. ground black pepper
- Pinch of crushed red pepper flakes
- Add the chickpeas, tahini, lemon juice, garlic, olive oil, and white vinegar to a food processor or blender.
- Pulse until smooth. If necessary, add a tablespoon of water at a time to help move the hummus along.
- Once the hummus has reached a smooth and creamy consistency, add the cumin, salt, black pepper, and crushed red pepper flakes. Pulse again until the rest of the ingredients are fully incorporated.
- Spoon the hummus into a bowl. Drizzle with a little olive oil and add more ground black pepper on top.
- Serve with veggies, pretzels, crackers, or pita chips.
I had a green bell pepper in my fridge, so I cut it into strips and used some of the strips as dippers for my hummus. Hummus is one of those foods that can be flavored in so many ways so you can play around with it. My hummus and pepper strips completely satisfied my salty and crunchy craving. Plus, I snacked healthy and gave myself an afternoon protein boost!
Did you make this Easy Lemon Pepper Hummus recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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