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Lemon-Mint Hummus Recipe

Staff Writer
Lemon-Mint Hummus
Jess Kapadia

Lemon-Mint Hummus

The combination of lemon and mint evokes the bright, fresh flavors of Middle Eastern cuisine (think stuffed grape leaves, falafel, tabouli).  Serve this protein-packed hummus with pita chips or crudité for a healthy appetizer or snack.

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  • 1 can chickpeas, ½ cup liquid reserved
  • Juice and zest from 1 lemon, plus more zest for garnish
  • ¼ cup tahini
  • ½ cup fresh mint leaves, washed and patted dry, plus more for garnish
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground white pepper
  • 1 clove garlic, peeled
  • 4 tablespoons extra-virgin olive oil, plus more for garnish


Combine chickpeas, reserved chickpea liquid, lemon juice, zest, tahini, mint, salt, pepper and garlic in a blender or food processor, pulse lightly while drizzling in olive oil, until smooth and creamy.

Transfer to a bowl, make a well in the center with the back of a spoon and fill with olive oil (about 2 tablespoons). Serve garnished with mint leaves and a sprinkle of lemon zest.

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.