Roasted Lemon & White Bean Hummus

Dehydrated lemons are my absolute favorite, so there was no second guessing when this idea crossed my mind! Even better than garnishing dishes with dehydrated lemons is roasting lemons, then adding the juices directly into the recipe. Mhmm! My Roasted Lemon & White Bean Hummus has hints of warmth from the roasted notes, yet is still zesty from the lemon’s natural flavors.

Lately, I have become obsessed with carrots. With that said, this hummus paired so perfectly with sliced carrots and seeded crackers – so delicious! A few crackers, a few sliced carrots, maybe some celery, a few tablespoons of this AMAZING hummus, and you have yourself a nutritious snack that will keep you satisfied! You have your complex carbohydrates in the seeded crackers, antioxidants in the carrots, and protein in the hummus – hallelujah! 🙂

This is definitely a party dish, because it will feed A LOT of people and it will catch the attention of your guests when you garnish it with a drizzle of olive oil, toasted pine nuts, and roasted lemon slices. Aesthetically pleasingcheck! Tasty check! Crowd pleasingcheck! Easycheck! Cheapcheck! … I think you get the point lol.

On side note, this recipe reminded me of one of my very first recipes on A Bright Moment blog. It’s my Easy Beet Hummus recipe that is a vibrant pink color and full of bright flavors. I think it may be one of my most creative recipes because it is just so unique and tasty.

Time to grab our aprons and make deliciousness!

Roasted Lemon & White Bean Hummus

Servings: 10

Ingredients

  • 29 oz. Cannelini Beans, drained and rinsed
  • 1/2 cup Chickpeas, drained and rinsed
  • 4 tbsp. Tahini
  • 2 Garlic Cloves
  • 1 tsp. Cumin
  • 1/2 tsp. Dijon Mustard
  • 1/2 Red Onion, chopped
  • 1/2 tsp. Sea Salt
  • 2-3 Lemons

Instructions

  • Preheat oven to 400F.
  • Quarter the lemons, then roast for 15-20 minutes. Set them aside to slightly cool.
  • In a high-speed blender or food processor, add in the chopped red onion and garlic cloves. Pulse 2-3 times, until the onions are fine.
  • Add in the cannelini beans, chickpeas, cumin, dijon mustard, sea salt, tahini, and juice of the roasted lemons. Blend until smooth and creamy.
  • Garnish with a drizzle of olive oil, toasted pine nuts, and roasted lemon slices.

Side note: Add more chickpeas to make a thicker hummus. Similarly, add a little water or more lemon juice to make the hummus thinner. The cannelini beans naturally make the hummus a little more on the thinner side, so the chickpeas help to thicken up the recipe.

I truly hope you all enjoy this delicious recipe! ’till next time! xxL

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