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Creamy homemade gremolata hummus in a white bowl with a lemon in the background

Creamy Homemade Gremolata Hummus

  • Author: Meatless Makeovers
  • Prep Time: 15 min.
  • Cook Time: 0 min.
  • Total Time: 15 min.
  • Yield: 16+ Servings 1x
  • Category: Appetizer, Condiment
  • Method: Food Processor, Blender
  • Cuisine: Middle Eastern, Italian
  • Diet: Vegan


A quick and easy creamy and dreamy garlic hummus topped with bright Italian gremolata. This homemade gremolata hummus explodes with flavor!




  • 1.5 Cups Fresh Parsley (Roughly Chopped)
  • 1 Lemon (Zest)
  • 1/2 Lemon (Juice)
  • 2 Cloves Garlic (Peeled)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 Cup Olive Oil


  • 1 15oz. Can Garbanzo Beans (Drained and Rinsed, Liquid Reserved)
  • 1 Lemon (Juiced)
  • 3 Cloves Garlic
  • 1/4 Cup Tahini
  • 2 Tbsp Olive Oil
  • 1/4 tsp Salt & 1/4 tsp Pepper (or to Taste)


  1. Zest the lemon. Place the ingredients for the Gremolata into a food processor except the oil. Blend the Gremolata until combined and add the oil. Blend again until incorporated. 
  2. Add all of the hummus ingredients to a clean food processor or blender and blend on high for 10-20 seconds. If the mixture looks dry, add some reserved chickpea liquid (aquafaba) or additional olive oil and continue to blend until very smooth. 
  3. Transfer the hummus to a serving bowl and top with Gremolata. Sprinkle with sesame seeds, if desired and enjoy!
  4. Leftover Gremolata can be stored in an airtight container in the refrigerator for 1-2 weeks. Leftover hummus can be stored in an airtight container in the refrigerator for 5 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Creamy Gremolata Hummus, Homemade Gremolata Hummus Recipe