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Lemon, Sesame, and Garlic Hummus

Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a light lunch, stuff in pita bread with baby spinach leaves. For a zesty, enticing dip, puree guacamole into the mixture.

  • Yield: Makes about 3 1/2 cups
lemon sesame and garlic hummus

Photography: Kristen Strecker

Source: Body+Soul, April/May 2005


  • 1 to 3 garlic cloves, peeled and crushed
  • 2 tablespoons olive oil
  • 2 tablespoons white sesame seeds, toasted
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 can (15 ounces) garbanzo beans, drained, liquid reserved
  • 1 tablespoon orange peel, minced
  • Salt and white pepper, to taste
  • 1 1/2 tablespoons lemon peel, minced


  1. In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper.

  2. Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.

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