Dips & Chutney

Lemon-Mint Flavoured Hummus | How to make Lemon-Mint Flavoured Hummus

Lemon-Mint Flavoured Hummus is an aromatic, refreshing dip option which has a pretty much similar recipe of classic hummus. However, I have been experimenting with that recipe by adding different flavours that I feel go well with the intrinsic rich and creamy taste of hummus. One such recipe that I shared a couple of weeks ago was Orange Flavoured Hummus.
Although the orange flavoured hummus was delicious, but this
Lemon-Mint Flavoured Hummus has to by favourite. Evidently, I like it better that the regular hummus as well.

Furthermore, Lemon-Mint Flavoured Hummus can be enjoyed with crackers, nachos, chips or can also be used as a spread on a toast. Additionally, if you like this recipe, I am sure you will also like other incredible dips/chutneys/jams on my blog.

Serves 5 people

Cooking time 10 minutes

Lemon-Mint Flavoured Hummus Recipe


  • 1 cups chickpeas, boiled or cooked (check out a tip regarding this in recipe notes below)
  • 1 tbsp Tahini(sesame seed paste), for Tahini replacement check recipe notes
  • 3 tbsp olive oil
  • 5 cloves of garlic
  • ¾ cup fresh mint leaves
  • 3 tbsp lemon juice
  • 1 tsp red chilli powder or flakes
  • Salt to taste
  • ½ tsp black pepper powder


  1. First, soak the chickpeas overnight (around 12 hours) and then boil them in a pressure cooker for 1 whistle on high flame and 3 whistles on low flame.
  2. Then, let the chickpeas cool and then add them in a mixer grinder or food processor.
  3. Add Tahini (sesame seed paste)  (for tahini replacement check recipe notes).
  4. Next, add garlic cloves, lemon juice, fresh mint leaves, red chilli powder, black pepper powder, salt and olive oil.
  5. Grind all the ingredients until a smooth paste is formed. Add more olive oil if needed or some water.
  6. Finally, garnish with mixed seeds or chopped mint leaves.


  1. Tahini is sesame seed (white til) paste. If tahini is not available, you can roast white sesame seeds (white til) until aromatic and slightly brown and grind it to form a powder or a paste.
  2. An amazing tip for a very smooth hummus is that you can remove the skin from all the cooked chickpeas. This might take some time and effort but is totally worth it.

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