Lemony Garlic Hummus

Recipe by Elise Museles.

Plant-based protein and healthy fat come together in this easy to make nutrient-dense dip. Simply chop some veggies and whip up this zesty hummus, then serve it to your kiddos (and yourself!) for a satisfying after school snack!


  • 1 ½ cups chickpeas, rinsed and drained
  • 1 large garlic clove, minced
  • 2 tablespoons lemon juice
  • ¼ cup tahini
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • 1 teaspoon grated lemon zest
  • ½ teaspoon lemon zest (or to taste)
  • 2 tablespoons water
  • chopped parsley, paprika, and a drizzle of olive oil


  • Add chickpeas and garlic to the NutraMilk container.
  • Press butter cycle and let it run for one minute.
  • Remove the lid and add the lemon juice, tahini, olive oil, cumin, zest, and water. Press butter cycle and run for an additional minute.

To make a grab and go snack:
Add about ¼ cup of hummus to the bottom of a 4-ounce mason jar. Fill several jars with vegetable strips and store covered in the refrigerator for up to three days.