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
- 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
Blend everything together in a food processor. Easy peasy!