Lemon Ginger Hummus



I’m going to be honest; I think hummus is significantly over priced. Try and argue with me, bring it on. A little bit of hummus for almost $4 or $5 dollars? No thanks.

Therefore, this college girl has become a BIG fan of making hummus. Hints, I am here to introduce you to my fourth hummus recipe on ‘A Rented Kitchen’.

I don’t think you understand how delicious and refreshing this combination of lemon and ginger is until you try it. Therefore, get on that readers! Go make this hummus, save yourself a ton of money, come back and see me, and have a happy weekend!

XO, a rented kitchen




  • 30 ounces of chickpeas, drained and rinsed
  • 2 Tablespoon Tahini
  • 2 Tablespoons water
  • 3 Tablespoons olive oil
  • 2 medium lemons, juiced and zested (or 7 Tablespoons lemon juice)
  • ½ teaspoon salt
  • 1 inch piece of ginger, peeled and minced finely
  • Pepper to taste


  1. Combine the tahini and lemon juice in a large food processor (you will probably need to stir the tahini with a knife, as it often separates in the jar). Blend together for roughly 1 minute.
  2. Add the chickpeas, olive oil, and lemon zest to the food processor. Process until smooth, adding additional liquid to reach desired texture.
  3. Chill in the refrigerator for about an hour, to allow the flavors to socialize.
  4. Serve and Enjoy!



Notes and Tips!:

  • Adapted From: 28 Cooks
  • How to enjoy hummus? Try it with raw vegetables, pita chips, tortilla chips, on a sandwich, or with an egg sandwich! The options are endless!
  • Like this recipe? Try these other delicious hummus recipes from A Rented Kitchen! (Recipes below):

3 thoughts on “Lemon Ginger Hummus

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