Lemon Cream Hummus

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This is the lemon cream hummus of your dreams. Bright, lemony, creamy, and a touch sweet. The star ingredients are lots of lemon, a few tablespoons of cream cheese, and honey!

I like my hummus heavy on the lemon and tahini. That combination of flavors reminds of me the best lemon tahini salad dressing they used to serve at Lu-e-g’s in my hometown when I was in high school. I gotta think of a way to replicate that dressing. Bring on all the lemons!

This is my trick for zesting and juicing. I use a wide microplane and zest on one side, then flip it over and juice through the other, catching all the seeds. (Here’s the new generation of the one I have.)

It’s wide enough to catch all the seeds, so you don’t have to fish them out of the lemon cream hummus or a bowl.

If you enjoy having raw garlic breath, feel free to use a clove or two of crushed raw garlic here. I prefer to use garlic powder because my breath stays nice and fresh. 🙂

The cream cheese is somewhat optional, but I do think it adds a creamier texture. Without it, use a little more tahini or oil.

I also love to add some warm water to my hummus, as I think it really helps smooth out the texture.

I smeared the hummus onto a bagel, topped with arugula, a squeeze of lemon, and drizzled with a bit more honey. A divine sweet-savory combination.

Lemon Cream Hummus

Yield 2 cups

Ingredients

  • 2 lemons, zested and juiced
  • 2 can garbanzo beans, drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 tbsp cream cheese
  • 1.5 tbsp honey
  • 1 tsp kosher salt
  • 1/4 tsp garlic powder
  • Fresh pepper to taste

Instructions

Blend everything together in a food processor. Easy peasy!

The post Lemon Cream Hummus appeared first on Kath Eats Real Food.



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