Meyer Lemon Hummus

We’re hummus people…always have been. It’s been our go-to appetizer or snack for decades, and while taste in hummus can vary, I maintain that there are a few qualities every great hummus (like this Meyer lemon hummus!) must have:

• It must be silky smooth (I can’t abide a grainy hummus)
• It must be rich in tahini for a luxe satisfying experience
• And it must not have a harsh acidic taste (the downfall of so many store-bought brands)

My Meyer lemon hummus is just the most recent in a long line of homemade hummus recipes that keep getting better and better with each new iteration. Meyer lemons are less acidic and a little sweeter than regular lemons ~ perfect for a mellow, fragrant twist on classic hummus!

related: Lemon Artichoke Hummus

what’s in Meyer lemon hummus

chickpeas ~ I use canned chickpeas and I rinse them really well. I think this helps remove any ‘canned’ flavor from your hummus and reduces the sodium as well. And good news, canned chickpeas are nearly as healthy as dried, especially when you rinse well.

tahini ~ be sure to stir it really well before measuring because it separates and you want all the rich goodness in your hummus, not at the bottom of the jar! Tahini isn’t a background note in my hummus ~ it’s central to the flavor. A good-quality, well-stirred tahini makes a big difference, did you know you can make your own homemade tahini?

Meyer lemons ~ Meyer lemons are sweeter and mellower than regular lemons and are the secret to a great lemon hummus. Look for them in your supermarket, or ask your produce manager. We use 3/4 cup of the juice which is 3-4 lemons.

garlic ~ I use 2 cloves. You could use more but I don’t like to compete with the lemon flavor too much.

ice cold water ~ this is the authentic way to loosen and lighten the hummus. Cold water is the secret to that whipped, cloud-like texture.

olive oil ~ olive oil is traditionally used as a garnish for hummus, drizzled over the finished dip.

for great hummus, the method matters

For most of my life I’ve made hummus in my food processor, and it was fine, but once I bought a high speed blender, that all changed. I make my Meyer lemon hummus in my Vitamix and I can tell you for certain it makes a huge difference in the texture. Hummus lovers can go to great lengths to achieve this silky texture ~ (sometimes taking the time to peel each and every chickpea!) But a high speed blender whips it up in about a minute.

hummus recipes to try in a blender

• Loaded Hummus
• Warm Hummus with Mushrooms
• Spiced Lamb Meatballs with Hummus
• Fresh Basil Hummus
• Hummus with Forty Cloves

Meyer lemon hummus FAQs

Help ~ I don’t have a high speed blender!

• You can use a regular blender or even a food processor if necessary. Give it time, and scrape down the sides of the bowl to get everything incorporated. It won’t be quite as silky, but it will be delicious!
• Pro tip: For ultra-smooth hummus in a standard blender or food processor, simmer your canned chickpeas with a pinch of baking soda for 15–20 minutes before blending. It softens the skins (that can make hummus grainy) and breaks down the chickpeas, giving you that luxurious, silky texture you’d expect from a high-end machine.

Raw garlic is too harsh for me, what can I substitute?

• I suggest using roasted garlic: to roast garlic for mellower hummus, slice off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for about 35–40 minutes, until soft and golden.

Can I use the can liquid instead of water?

• Yes ~ the can liquid (aquafaba) adds creaminess and helps emulsify the hummus, but it can be salty or slightly metallic depending on the brand. For brighter flavors (like this Meyer lemon hummus) water or ice water will give you a fresher finish.

Will regular lemons work in this recipe?

• Yes but you’ll need less juice because regular lemons are much sharper and more acidic than Meyer lemons.

Can I use lemon zest in hummus?

• You could, but I don’t recommend it because it can add a slightly gritty texture to the hummus.

Can I use white beans instead of chickpeas?

• You can ~ white beans will give you a creamier, milder result. It won’t be traditional hummus, but it’s delicious in its own right, especially with Meyer lemon.

What’s the best way to serve hummus?

• Spoon it into a broad shallow bowl or even a plate, swirl the top, and drizzle with good olive oil. Serve with fresh pita triangles or fried pita chips.

Can I serve hummus warm?

• Yes ~ it’s a wonderful way to enjoy hummus (check out my Warm Hummus with Mushrooms.) The microwave works well ~ heat in 15 second bursts, stirring in between, until just warm; don’t overdo it or the texture can dry out.