Loaded Lime Garlic Hummus Recipe is irresistible. It’s creamy, packed with flavor and nutrients while taking just 10 minutes to make. Furthermore, it takes just eight ingredients to make the basic hummus dip. Change up the flavors and presentations with a variety of toppings.
LOADED LIME GARLIC HUMMUS RECIPE
First of all, if you’re not using lime instead of lemon in your homemade hummus recipe, you’re missing out. Lime is so much better than lemon. It’s brighter and fresher tasting. It truly is a game-changer and you don’t have to use lime on just Mexican foods.
Second, everyone should be making homemade hummus instead of buying it. It’s so easy to make with just a handful of ingredients. All of the ingredients are pantry staples and you can keep them on hand. Homemade hummus has a ton less salt/sodium than store-bought. As well, homemade has less oil. (I also have a neat tip for you regarding the oil so keep reading.)
INGREDIENTS IN LOADED LIME GARLIC HUMMUS RECIPE
- Chickpeas. I used one can of organic chickpeas. You’ll want to drain them but reserve the liquid.
- Garlic. Fresh is best but jarred is second best. You can also use roasted garlic which will give your hummus a more mellow flavor.
- Lime. You’ll want both the zest and the juice from one lime.
- Tahini. Tahini is ground sesame seeds. It’s nutty and smooth and adds another level of flavor to hummus. You can substitute almond butter. You can put it in your cart from this link or in most grocery stores it’s with the peanut butter and almond butter.
- Tarragon. This spice adds great flavor. Personally, I think it’s under-used. It’s so good.
- Ground cayenne pepper.
- Himalayan salt. You can substitute regular salt. However, consider getting Himalayan salt. Himalayan salt may contain up to 84 different minerals and trace elements. It can Improve respiratory disease, balance your body’s pH, reduce signs of aging, improve sleep quality, regulate blood sugar, and increase libido.
- Toppings. Fresh tomatoes, olives, whole chickpeas, feta, or anything you want to add
HUMMUS MAKING TIPS
I prefer my hummus less oily and more chunky than premade hummus. However, that’s determined by the amount of olive oil you add and how much you process it. So don’t take how mine looks as you won’t like my recipe. Simply add more olive oil 1 tablespoon at a time until you get the consistency that you want.
A food processor or blender is a must. I prefer a food processor.
As stated above, it only takes a few ingredients to make hummus. Use quality ingredients. Wholesome, organic ingredients will result in tastier, healthier hummus. Use fresh lime and garlic and organic chickpeas.
Reserve the liquid the chickpeas are in and use it instead of water.
Traditional hummus blends all the ingredients with tahini, not olive oil. (Typically, Americans blend the ingredients with olive oil.) Traditionally, olive oil is drizzled over the top before serving not mixed in it. Furthermore, tahini is loaded with healthy nutrients which help maintain anti-inflammatory and antioxidant responses in the body. It also provides six percent of the day’s calcium in just one tablespoon.
Get creative with hummus toppings. Anything from fiery peppers, feta, cucumbers, and parsley adds nutrients and is visually appealing. I like topping with pickled vegetables like olives and pickled cucumbers. The tangy brine and crunch pair well with the smooth hummus.
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LOADED LIME GARLIC HUMMUS RECIPE
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- 2 15-ounce cans chickpeas rinsed & drained, reserve the liquid
- 1 tablespoon tahini
- 1 medium lime zested and juiced
- 2 cloves garlic minced
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon Himalayan salt more or less to taste
- ½ teaspoon Tarragon
- 1 tablespoon olive oil plus more if needed
- 3 large stuffed green olives
- 1 tablespoon giardiniera like this
- 1 tablespoon Kalamata olives
- 1 tablespoon sundried tomatoes chopped
- 2 tablespoons feta crumbled
- 1 tablespoon additional chickpeas whole
- 1 tablespoon extra virgin olive oil
- 3 - 4 medium grape tomatoes cut into wedges
- ½ tablespoon parsley chopped
- ½ teaspoon freshly cracked black pepper
- mini pitas (shown), pita chips, crackers, naan for serving
- See notes above in the post for substitutions and tips.
- To the bowl of a food processor, add chickpeas, garlic, lime zest, and lime juice. Pulse until finely ground.
- Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, tahini, salt, cayenne pepper, and tarragon. Pulse until smooth, 3-5 minutes. Add more chickpea liquid 1 tablespoon at a time until the hummus has reached the consistency that you want.
- Taste and add salt if needed.
- Spread your desired toppings over the hummus and serve with mini pitas, pita chips, or naan.