A Zesty Twist on a Classic Dip!
Hummus has rightfully earned its spot as the king of dips. It’s creamy, healthy, versatile, and incredibly easy to make at home. While the classic version is always a winner, I love experimenting with fresh flavors. This Lime and Green Onion Hummus is my new favorite obsession! The bright, zesty kick from the lime juice and the mild, savory bite of green onions elevate the humble chickpea into something truly special. Forget the store-bought tubs; this homemade version is fresher, tastier, and ready in under 10 minutes!
Yields: about 2 cups
Ingredients
• 2 to 3 scallions (green onions), coarsely chopped
• 1 16-ounce / 450g can chickpeas, drained and rinsed
• ¼ cup / 60g tahini (sesame paste)
• 2½ tablespoons / 37ml freshly squeezed lime juice
• ½ teaspoon / 2.5g salt
• ⅛ teaspoon / 0.5g cayenne pepper
• 2 tablespoons / 30ml extra-virgin olive oil
• Paprika, for garnish
Instructions
1. In a food processor, pulse the scallions until they are finely minced.2. Add the drained chickpeas and tahini to the food processor. Process until the mixture is thick and smooth, scraping down the sides of the bowl as needed.3. Add the fresh lime juice, salt, and cayenne pepper. Process again until everything is well combined.4. With the food processor running, slowly stream in the extra-virgin olive oil and continue to process until the hummus is light and creamy.5. Taste the hummus and adjust the seasonings if necessary. You might want more salt, lime, or a pinch more cayenne.6. Transfer the hummus to a serving bowl, sprinkle with paprika, and serve immediately or chill for later.
Nutritional Information
• Estimated values per 2-tablespoon serving.
• Calories: 75 kcal
• Protein: 2g
• Fat: 5g
• Carbohydrates: 6g
• Fiber: 2g
Pro Tips
• for Perfect Hummus
• For an ultra-creamy texture, take a few extra minutes to peel the chickpeas before processing. It makes a world of difference!
• If your hummus is too thick, stream in a tablespoon of cold water at a time with the processor running until you reach your desired consistency.
• Let the finished hummus rest in the refrigerator for at least an hour. This allows the zesty lime and onion flavors to meld and intensify.
• Don’t be shy with garnishes! Beyond paprika, try a final drizzle of olive oil, fresh chopped scallions, toasted sesame seeds, or a sprinkle of lime zest.
FAQ
Q: Is this lime and green onion hummus recipe vegan
A: Yes, this recipe is completely vegan and plant-based. All ingredients—chickpeas, tahini, lime juice, olive oil, and spices—are derived from plants, making it a perfect choice for a vegan or vegetarian diet.
Q: Can I make this hummus without tahini for a sesame-free version
A: Absolutely. For a sesame-free vegetarian alternative, you can omit the tahini. To maintain a creamy texture, you could substitute it with a quarter cup of cashew butter or sunflower seed butter. Alternatively, simply add an extra tablespoon of olive oil and a splash of cold water until you reach the desired consistency.
Q: How can I boost the protein in this vegetarian dip
A: While chickpeas are a good source of plant-based protein, you can increase it further by blending in a half-cup of shelled edamame or white beans along with the chickpeas. Serving the hummus with high-protein dippers like seed crackers, quinoa crisps, or seitan strips is another excellent way to make it a more protein-rich snack.
Q: How should I store this homemade hummus and how long will it last
A: Store your homemade lime and green onion hummus in an airtight container in the refrigerator. To keep it fresh, you can pour a thin layer of olive oil over the top before sealing. It will stay fresh and delicious for up to 5-7 days.
