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+ servings

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. 
Course Sauce
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Calories 51kcal
Author Florentina


  • 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