Lemon Hummus with Pesto and Crudités

Lemon Hummus with Pesto and Crudités { @beardandbonnet }

This hummus is perfect for entertaining or for just indulging! It’s light, packed with great citrus flavor, and has an herby finish from an added drizzle of pesto.


  • 2 1/2 cups dried garbanzo beans
  • 2 teaspoons baking soda
  • 1213 cups water
  • 2 cups homemade tahini
  • juice of 4 large lemons
  • zest of 2 lemons
  • 6 cloves garlic, crushed
  • 24 teaspoons Kosher salt, depending on taste
  • 3/4 cup + 1 tablespoon ice water

To serve

  • 1 cup pesto
  • assorted fresh vegetables sliced into easy to eat pieces: carrots, heirloom cherry tomatoes, snap peas, bell peppers, endive leave, watermelon radish, cucumber rounds, green onion, etc.


  1. The evening before you want to make your hummus place the dried garbanzo beans in a large bowl and cover with water two to three times their volume.The next day drain the garbanzo beans and rinse well.
  2. In a very large pot over high heat combine the garbanzo beans and the baking soda, stirring constantly for 3 minutes.
  3. Add 12-13 cups water to the pot and bring the beans to a boil. Continue to cook the beans over medium-high to high heat for anywhere from 20 -40 minutes depending on freshness. Skim off any foam or skins that float to the surface during the cooking process with a slotted spoon and discard them. When the beans are tender enough to break up easily, but not turn to mush when pinched between your thumb and finger they are done. Drain the cooking liquid.
  4. Transfer the cooked garbanzo beans to a food processor fitted with the “S” blade and process until a thick yellowish paste forms.
  5. With the machine running, add the homemade tahini, lemon juice, zest, garlic, and salt. Once they have been incorporated drizzle in the ice-cold water and continue to process for 5 minutes until the hummus is smooth and velvety.
  6. Transfer the hummus to a bowl and cover the surface with plastic wrap so that there is no way that air can get in between the hummus and the plastic wrap. Let the hummus sit for 30 minutes at room temperature, during this time the hummus will thicken slightly.

To assemble

  1. Place 2-3 tablespoons lemon hummus in each serving cup, drizzle with a swirl of pesto, and fill the cups with the assorted vegetables.


For easy party prep make the hummus up to 3 days before the party.

When ready to assemble the cups set up an assembly line and if at all possible have a few people helping to make it a quick process.I assigned 1 person hummus and pesto duty and another veggie duty. It worked out perfectly!

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