Vegetarian Recipes
Hummus
https://www.loveandlemons.com/hummus/


Learn how to make homemade hummus with this easy, 7-ingredient hummus recipe! It comes together in minutes, and it’s SUPER creamy, smooth & fresh.
Is there anything better than creamy, nutty, velvety homemade hummus?
While I’ve posted many hummus variations here on the blog and even more in my first cookbook, I’ve recently gotten requests for my go-to classic homemade hummus recipe. Even though I think it’s fun to mix veggies into all kinds of chickpea dips (see below for many of those options), this is the hummus recipe I make when I’m craving that classic tahini-forward, ultra-creamy, smooth dip, just like the kind I enjoy at a good Middle Eastern restaurant. It’s simple to make – with just 5 minutes of prep, 7 basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita, I hope you love it as much as I do!
Homemade Hummus Ingredients
You only need 7 basic ingredients to make this easy homemade hummus recipe!
- Cooked chickpeas. Though I cook dried chickpeas on occasion, I typically use store bought canned chickpeas in my homemade hummus, and it always comes out great. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would, until they become mushy, soft & creamy.
- Tahini. A good amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best ever), and Soom.
- Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top!
- Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor.
- Garlic. I use one fresh garlic clove in my basic recipe, but you could also swap in 2 roasted garlic cloves for a caramelized taste.
- Water. I start with 5 tablespoons and add more, as needed, to give it a delectable light, fluffy texture!
- Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe.
How to Make Hummus
Once you assemble your ingredients, you can make this recipe in one easy step! Just add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender, and process until smooth. That’s it!
As you blend, add more water, as needed, to reach your desired consistency. If your blender has a baton, you may want to use it to help get things going.
If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, a blender will make a smoother dip faster, so if you use a food processor, know that you may have to let it run for a few minutes to get super creamy hummus.
Hummus Recipe Variations
If you go to the hummus section of a grocery store, you’ll find tons of ideas for seasoning it! Feel free to try experimenting with different flavors at home. I love it the traditional way, but if I’m in the mood for something different, I usually turn to one of these variations:
- Spice it up! 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.
- Add roasted red peppers. For a nutty, romesco-style dip, blend in 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika.
- Blend in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony, herbaceous dip.
- Go green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or up to 1 cup spinach.
- Turn it pink! Find my beet hummus recipe here.
- Make it sweet & smoky. Add 1/2 baked sweet potato, 2 teaspoons maple syrup, a big pinch of chili powder, and more water as needed, to the blender along with the other hummus ingredients.
- Give it an autumn harvest twist. Add cumin, coriander, cayenne, and roasted butternut squash to the traditional dip for a delicious autumn variation!
Let me know what variations you try!
Hummus Serving Suggestions
Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions:
- Enjoy it with veggies or crackers (or straight off a spoon) as a quick snack.
- Slather it onto cute crostini to serve as an appetizer.
- Put it at the center of your next crudité board, or serve it as part of a Mediterranean mezze platter with tzatziki, baba ganoush, Greek salad, and tabbouleh!
- Add it to your next sandwich or wrap! I love it on these chickpea shawarma wraps, these veggie wraps, or this “club” sandwich.
- Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!
Of course, it’s also good on its own with lots of pita. If I’m serving a big plate of hummus, I like to garnish it with a generous drizzle of olive oil, finely chopped parsley, sumac, and a simple Israeli salad. Sesame seeds, pine nuts, fresh mint leaves, or even smoked paprika would be good too.
Hummus
Author: Jeanine Donofrio
Recipe type: Appetizer, snack
- 1½ cups cooked chickpeas, drained and rinsed
- ⅓ cup smooth tahini*
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, more to taste
- 1 garlic clove
- ½ teaspoon sea salt
- 5 tablespoons water, or as needed to blend
- Optional garnishes: paprika, red pepper flakes, chopped parsley
- For serving: warmed pita bread and/or veggies
- In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
- Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.
*Tahini brands I prefer are: Cedar’s, Seed + Mill, and Soom
3.4.3177
Vegetarian Recipes
Lemon Ricotta Pasta


Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.
Originally posted 3-4-2011, updated 6-8-2022.
Do I Have to Use Fresh Lemon?
This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!
Not All Ricotta is Created Equal
I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!
Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.
What Else Can I Add?
This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.


Lemon Ricotta Pasta
Ingredients
- 1 lemon $0.89
- 8 oz. pasta* $0.67
- 1 cup frozen peas $0.50
- 1 clove garlic, minced $0.08
- 1 Tbsp butter $0.11
- 1 cup whole milk ricotta $1.60
- 1/4 cup grated Parmesan $0.36
- 1/4 tsp salt (or to taste) $0.02
- 1/4 tsp freshly cracked black pepper (or to taste) $0.02
- 1 pinch crushed red pepper (or to taste) $0.02
Instructions
-
Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
-
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
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Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
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Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
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Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
-
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
-
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.
Notes
Nutrition
How to Make Lemon Ricotta Pasta – Step By Step Photos
Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.
Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.
Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.
Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.
Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.
Enjoy the lemon ricotta pasta while still warm!
The post Lemon Ricotta Pasta appeared first on Budget Bytes.
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