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):

White Bean Hummus with Lime, Parsley, and Cilantro



I don’t know about you all, but here in Virginia, Richmond is flirting with spring. Whenever the weather starts to warm up and the sun comes back out, I start craving those fun and refreshing flavors of summer.

I generally try to shop in season, to help ensure a variety in my diet and to help protect the Earth. As a result, I should have restrained from purchasing limes or these fresh summer herbs at the moment; however, we all have moments of weakness! With spring just around the corner, I broke and had a great time pulling together this scrumptious and refreshing hummus spread. Try it with raw vegetables, pita chips and pretzels, or as a spread on your sandwich or savory bagel!

Happy Cooking!

Love, a rented kitchen




  • 2- 16 ounce cans of white beans
  • 2 Tablespoons olive oil
  • 1 Tablespoon water
  • Juice from 1 lime
  • ½ teaspoon dried cilantro leaves (or a handful of fresh leaves!)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  1. Combine the first three ingredients in a large food processor, and blend until the white beans are a smooth consistency. (You may need to stop and wipe the side of your food processor with a spatula!)
  2. Add the spices and herbs to the beans and process until completely mixed in.
  3. Serve with vegetables, carrots, on sandwiches, or on a savory bagel!


Notes and Tips!:

  •  Source: A Rented Kitchen
  • If you like this recipe, try this other yummy dips from ‘A Rented Kitchen’! (Recipe links below):


Spiced Sweet Potato Hummus



I know it’s not sweet potato season, which really made me hesitate to share this hummus recipe with you all. However, if you have any left over root veggies in your cupboard from winter, this is the perfect recipe to use them up with! Grab those remaining sweet potatoes, and use this hummus as one last root-veggie hoorah before welcoming in the eggplant and zucchini!

There are numerous perks to this recipe (such as the delicious sweet potato flavor! YUM!).  One of the best perks is that this hummus is perfect for dips as well as a sandwich spread! Not all sandwiches are so easily versatile, but try pairing this hummus with a sesame bun, purple onion slices, grilled tempeh, and spinach leaves.  I promise, you will be in a very happy place.

Another perk to this hummus is that most people are not likely to have tried sweet potato hummus before, so get ready to wow the crowds with this recipe! The yield is 3-4 cups for a reason.

So, for those of you with left over sweet potatoes, get cooking! For those of you without any sweet potatoes, book mark this recipe for the fall. You’ll be so grateful you did.




  • 2 medium sweet potatoes, rinsed and dried
  • 3 tablespoons olive oil
  • One can of chickpeas, rinsed and drained
  • 3 Tablespoons tahini
  • 3 cloves garlic, peeled
  • Juice of 1 lemon
  • Zest of ½ lemon
  • Ground sea salt, to taste
  • 1 ½ teaspoon cayenne pepper (start with less, season to taste)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cumin


  1. Preheat the oven to 400˚F.  Wrap the cleansed sweet potatoes in sheets of aluminum foil and bake in the middle of the oven, straight on the rack, for 45 minute to an hour (when you pierce the potatoes they should be soft throughout).
  2. Remove the potatoes from the oven, unwrap them from their foil, and allow to cool. Meanwhile, combine the remaining ingredients in a food processor and blend until completely mixed. (If you’re sensitive to spice, add the spices last!)
  3. One the sweet potatoes are cool enough to touch, peel the skin off, slice into chunks, and toss into the food processer. Blend well and serve* with vegetables, pita bread, chips, and pretzels!



  • Source: Cookie + Katie
  • Yield: 3-4 cups
  • The spices mellow out once refrigerated over night, so if you are worried about the hummus having too much kick, be patient and taste test it again the next day! Chances are good it’ll be just right.
  • Optional garnish: An additional dash of spices (garlic, cayenne pepper) and sesame seeds!
  • Like this recipe? Try these other delicious eats from ‘a rented kitchen!’: Edamame Hummus, Fruit Salsa, and my Thai Peanut Vegetable Dip!

Edamame Hummus


For those of you who didn’t see, my boyfriend and I were vegan for Lent. We wanted to try something new, and practice a discipline that also respected the environment. Thus, everything I have posted since Valentine’s Day has been vegan! Check it out!

The hardest part about being vegan for lent was no milkshakes, cheesy pizza, or chai tea lattes.  However, I loved trying some new vegan recipes, several of which I still have to show you!

Hummus is one of those perfect vegan recipes, and one of my all-time favorite snacks.  There are dozens of ways to make hummus, with countless variations of beans and spices.  This recipes calls edamame beans, which when blended make a very light and fluffy hummus. Much healthier than store bought hummus, no more expensive, and with zero prep work- this is one recipe that you could (and should!) easily work into your weekly schedule. Give it a try, and have fun with it!



  • 1 (500g) bag frozen shelled edamame (equal to 3 cups thawed)
  • 2 garlic cloves, peeled
  • 4 Tablespoons lemon juice
  • ¼ cup tahini
  • 3-4 Tablespoons water, to thin as needed
  • ¾ teaspoon fine grain sea salt, or to taste
  • ¼ teaspoon ground coriander seeds, optional
  • 1/8teaspoon cayenne pepper
  • Optional garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, whole edamame beans


  1. If using thawed edamame, rinse and drain.  If using frozen edamame, empty the beans into a pot of water and simmer until the edamame is heated through, just a few minutes; then, rinse and drain.
  2. Set aside a handful of whole beans for the garnish.
  3. Using a food processor, blend the 2 garlic cloves until well minced.
  4. Add the edamame to the food processor and process until somewhat smooth. Periodically, you may want to use a spatula to rearrange the edamame in the bowl, and scrape the sides, allowing for a more even blend.
  5. Stir the tahini well, and then add to the food processor, along with the lemon juice and water. Process for a few minutes until smooth.
  6. Add the spices and process again. Taste to see if you would like more of anything (I added more cayenne pepper!)
  7. Scoop the hummus into a bowl and garnish as desired. Serve with toasted pita chips, pretzels, raw vegetables, or crostini. Enjoy!


Notes and Tips!: