Lemon Hemp Hummus
Everyone knows hummus is the ultimate dip appetizer! Change up your usual snacking with this Lemon Hemp Hummus made with fresh lemons and Hemp Hearts for a nutritious recipe made from wholesome ingredients.
There’s a chance I’m making a gross generalization here, but if you were to poll healthy food bloggers about the food they eat most, I have a feeling it would be hummus.
Hummus is one of those recipes that is always convenient to have on hand. As someone who aims to get in as many veggies as possible on a daily basis, having hummus for dipping certainly helps me step up my game. At this point vegetables basically taste like hummus to me…
Seeing that hummus is a food group in my diet, it’s become important for me to ensure I’m maximizing its nutrition. I’ll admit that at times I get lazy and just buy it at the store, but when I make it myself I’m reminded how easy it is to make!
Making it at home also allows you to add in delicious and healthy ingredients like Hemp Hearts and ditch the preservatives they put into store-bought versions.
This Lemon Hemp Hummus is hands-down my favourite recipe I’ve made this year. I basically demolished a bowl in one sitting (unfortunately it doesn’t come with a side of will-power…).
It’s unbelievably tasty, has heart-healthy omega fatty acids from the Hemp Hearts, protein from the chickpeas and a zesty lemon flavour.
I just made yours and every healthy food blogger’s dream come true!
Lemon Hemp Hummus
4.3 from 3 reviews
- Author:Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1 x
- Category: Appetizer
- Method: Blend
- Cuisine: Middle Eastern
- Diet: Vegan
- 1/4 cup Manitoba Harvest Hemp Hearts
- 1 15 oz can of chickpeas, rinsed and drained
- 2 garlic cloves, peeled
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 lemons, zest + juice
- 1 tsp salt + pepper
- 1 tsp cumin
- Place Hemp Hearts in a medium skillet over med-high heat and lightly toast. Remove from heat once dark brown colour achieved. Set aside.
- In a food processor combine chickpeas, garlic, tahini, olive oil, lemon juice and zest. Process until combined.
- Add in salt and pepper, cumin and Hemp Hearts.
- Process until smooth.
- Store in an airtight container in refrigerator for up to one week.
Disclaimer: This post is sponsored by Manitoba Harvest. I was compensated for my time, however all opinions are my own. Thanks for supporting the brands that help make THM possible and bring more delicious recipes your way!
Is hummus as popular as I think? What’s your favourite hummus flavour?
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Everyone knows hummus is the ultimate dip appetizer! Change up your usual snacking with this Lemon Hemp Hummus made with fresh lemons and Hemp Hearts!
This zucchini hummus is made without chickpeas and is easy to make in 5 minutes with just 5 healthy ingredients!
- vegan, gluten-free, bean-free and oil-free – great for those with dietary restrictions
- quick and easy – you’ll need just 5 minutes, 5 ingredients and a food processor or high-speed blender
Ingredients You’ll Need
- zucchini -use fresh zucchini
- tahini – any kind works, just make sure the only ingredient is sesame seeds…it shouldn’t have added oil or any other ingredients
- lemon – fresh lemon juice for some zip!
- salt – use a good quality sea salt for best results
- garlic – you’ll need a few cloves of fresh garlic but feel free to increase that if you’re a garlic lover!
How to Make It
Step 1. Peel and roughly chop the zucchini. You’ll need 4 cups of zucchini chunks which should be 3 small or 2 medium-sized zucchini.
Step 2. Add everything to a food processor or high-speed blender and mix on low until smooth and creamy. Adjust the seasoning if needed and enjoy!
Quick Tip: Don’t over blend or the hummus will get watered down. Once everything is broken down and the mixture is smooth, stop blending.
Recipe Notes and Tips
- try adding 1/2 cup fresh herbs to switch up the flavour, basil, cilantro and parsley are all lovely!
- use as a dip for raw veggies, fresh pita, pita or tortilla chips, a spread for sandwiches and wraps or on salads and bowls
- store the hummus in a sealed container in the fridge for up to 5 days
- Roasted Carrot Hummus
- Roasted Garlic Hummus
- Spicy Roasted Red Pepper Hummus
- Kale Hummus
- Beet Hummus
Chickpea-Free Zucchini Hummus
- Author: Deryn Macey
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 3 cups 1 x
- Category: Dip
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
This delicious zucchini dip is made without chickpeas and oil for a light and healthy twist on traditional hummus. Enjoy with veggies, pita, salads, bowls and more!
- 4 cups peeled and roughly chopped fresh zucchini ( 500 g )
- 1/3 cup cup tahini ( 80 g )
- 3 tbsp fresh lemon juice
- 4 medium-size garlic cloves (about 15 g )
- 1/2 tsp sea salt, or more to taste
- Roughly peel the zucchini and chop into large chunks.
- Add everything to a food processor or high-speed blender.
- Start blending on slow until it gets going then give it a quick blast on medium to high to smooth it out. Don’t over blend or it will start to get watered down.
- Adjust the seasoning if needed. Add more salt or lemon, or a pinch of pepper and/or cumin for additional seasoning.
- Scoop the hummus into a bowl and serve right away or store in a sealed container in the fridge for up to 5 days.
Serve as a dip for raw veggies, fresh pita, pita or tortilla chips, as a spread for sandwiches and wraps, with roasted veggies or any other use you can think of.
4 cups roughly chopped zucchini is approximately 3 small or 2 medium-sized zucchini.
- Serving Size: 2 tbsp
- Calories: 86
- Sugar: 0.4 g
- Sodium: 99.3 mg
- Fat: 2.8 g
- Carbohydrates: 13.4
- Fiber: 0.8 g
- Protein: 3.8 g
Keywords: hummus no chickpeas, zucchini hummus, hemp seed hummus
Did you make this recipe?
This recipe was originally published July 5, 2013. It was updated with new photos and text July 20, 2020.
Try Raw Zucchini Hemp Seed Hummus for a vegan, Whole30 and paleo-freindly version of hummus. Try it in sandwiches, wraps, as a dip or in salad.