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
Ingredients
- 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
Instructions
- Blend everything together in a food processor. Easy peasy!
Charmaine Ng | Architecture & Lifestyle Blog says
Sounds like a real treat! A bit of citrus always fixes everything. 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Claire says
I think it looks really nice, the strong garlic in hummus sometimes puts me off, but maybe garlic powder is the way to go. You could get it even creamier if you remove the skins from the chickpeas, but its a real faff!
Tonya says
This is unique! At least I’ve never heard of it. I love tahini. Love hummus. And I love making it from scratch. Never wanted to try any of those “dessert hummus” I’ve seen, but this seems like the perfect sweet/savory combination. Way to go!
Mom says
Looks good and your photos are fabulous!
Kori says
This looks and sounds divine! Lemon is so perfect for spring. Cannot wait to make it!
Patricia says
My first visit to KathEats! Thanks to your mom! I don’t eat garlic as it makes me sick. I’ve never been a big fan of hummus as a result. I can handle garlic powder in moderation. I also love lemon and may try your alternative recipe. It sounds really good! Thanks for the zesting tips too!
KathEats says
Welcome!
Erin Hackathorn says
This looks amazing and I can’t wait to try it! I never would have thought to put cream cheese or honey in hummus. Thanks for the great recipe. 🙂
Linda @ the Fitty says
if I wasn’t paleo, I would probably be be eating this on a two-to-one hummus to bread good enough to just eat with a spoon.
Lauren C says
I can’t wait to try this! I find store bought hummus to be so disappointing. The lemon/honey/cream cheese combo sounds amazing and really different. I’m also a raw garlic hater so I definitely plan on making this over the weekend to snack on.
Andrea says
The cream cheese addition sounds so good!!
Kelly says
If you want the ultimate creaminess for homemade hummus, blend in the Vitamix on high instead of using food processor. It will be as smooth as silk.
Nikki says
OMG that hummus sounds SO good! Does it really only make 2 cups though? It seems like the two cans of beans, plus all of the other ingredients would make more than two cups?
KathEats says
It might be a little more depending on how you stuff it into the cups.
caitlinhtp says
This sounds so good. 🙂 the pictures are perfection too!
Ttrockwood says
I love using raw garlic and follow a tip from some cooking show that i squeeze the acid over the garlic- so lemon juice over the raw garlic- and let sit a while which really reduces that bite of the raw garlic yet keeps the flavor. Works great for dressing too!
KathEats says
That is good to know!
Sarah says
I would never think to put honey in my hummus–what a great idea! Can’t wait to try this, thanks!!
Hillary says
I just made this hummus for Easter – a total hit! Thank you xoxo
Kathy R says
I made this on Easter – and everyone raved about it! I just kept saying – there’s honey in it! And cream cheese! This will be a staple in my house.
KathEats says
Yay! So glad!
Natalie says
I love this idea. I often use vinegar for every salad dressing to create the taste of sourness, sometimes with the lemon juice but never tried with zests. Adding cheese cream is also a plus point!!
I have to try this for my next salad soonnn ?