Simple Lemon Hummus Recipe (Vegan WFPB)

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A simple, homemade lemon hummus recipe with garlic and thyme, served loaded with heirloom tomatoes and fresh herbs, farmer’s market style! Made without oil but feel free to garnish it with a drizzle if desired. 
A pretty basic hummus recipe whipped up in the food processor or blender, livened up by zesty lemon juice, zest and herbs and made with whole-foods ingredients. Perfect as a dip to be served on a veggie platter, with pita bread, falafel, or as a spread in wraps and sandwiches. 

Sprinkle lots of hemps seeds over the top before serving, or blend in some of your favorite dark leafy greens for a micro nutrient and anti-oxidant boost. 


This Lemon Hummus Recipe is Simply the Best: 

Vegan & WFPB
Super Delicious
Good for You
Smooth & Creamy
Fluffy as a Cloud

Quick & Easy.

Good to Know: Chickpeas or garbanzo beans are one of the most popular legumes in the world and one of the first cultivated crops. They are high in fiber, calcium, magnesium, folate and potassium.
5 from 1 vote

Simple Lemon Hummus

A simple, homemade lemon hummus recipe with garlic and thyme, served loaded with heirloom tomatoes and fresh herbs, farmer’s market style! Made without oil but feel free to garnish it with a drizzle if desired. 
Print Recipe
Prep Time:10 minutes
Total Time:10 minutes


  • 3 X 15 oz canned organic chickpeas
  • 3 tbsp tahini paste
  • 4 tbsp fresh thyme + more for garnish
  • 5 cloves garlic -grated
  • 2 large lemons -juiced & zested
  • 1 pinch sea salt + more to taste
  • 3 tbsp onion chives -snipped
  • 1 cup heirloom tomatoes -sliced
  • 1 drizzle extra virgin olive oil for garnish (OPTIONAL)


  • Drain the chickpeas and reserve the liquid.
  • In the bowl of a food processor combine the chickpeas with the tahini, 4 tablespoons of thyme, lemon juice and a good pinch of sea salt. Puree until smooth and fluffy. Add some of the reserved liquid if needed at this point.
  • Transfer the hummus to a bowl and stir in the garlic and the zest from one lemon. Taste and adjust seasonings with more sea salt and lemon juice to your liking.
  • Serve the hummus topped with the heirloom tomatoes, garnished with the chives and reserved thyme leave. Sprinkle with a pinch of corse “ Fleur de Sel “ and finish with a drizzle of cold pressed extra virgin olive oil ( omit the oil on a WFPB diet)


Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Sodium: 8mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 23.9mg | Calcium: 34mg | Iron: 1.1mg
Course: Sauce
Cuisine: Mediterranean
Servings: 8 people
Calories: 51kcal
Author: Florentina

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  1. Looks amazing but why is this so high in calories? over 400 for one serving? or is that for the entire batch

    1. Hi Toni, there was an error in the recipe plugin and that nutrition info was for the entire batch. I corrected that, thank you 🙂

  2. This looks so lovely and a very refreshing spin on traditional hummus. Perfect for hot summer days when all you crave is something refreshing, zesty but filling. Very tasty.

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