Type what you have

Ingredients

• ✓ lemon
• garlic
• salt
• vegetable oil

Instructions

1. 1 Crush garlic in a mortar and pestle with a generous pinch of salt until smooth. Mix in oil as needed, a teaspoon at a time, until mixture is emulsified. Stir in the lemon juice.

By Sahaj108

Ingredients

• ✓ lemon
• chickpea
• tahini
• salt
• garlic
• water
• paprika

Instructions

1. 1 Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans' sprouts are about 1/2-inch long. Rinse beans once or twice a day.
2. 2 Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.
3. 3 Place sprouted beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow beans to absorb as much of water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.

By EMILKALIL

Ingredients

• ✓ lemon
• chickpea
• garlic
• tahini
• water
• olive oil
• salt

Instructions

1. 1 Combine chickpeas, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.

By melissa west

Ingredients

• ✓ lemon
• eggplant
• garlic
• kosher salt
• tahini
• olive oil
• greek yogurt
• cayenne pepper
• mint
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ lemon
• chickpea
• soybean
• bay leaf
• onion
• vegetable broth
• water
• garlic
• soy sauce
• black pepper
• tahini
• parsley

Instructions

1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Ingredients

• ✓ lemon
• chickpea
• tahini
• olive oil
• sun-dried tomato
• oil
• maple syrup
• nutritional yeast
• fennel seed
• onion
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.

By gurtess smyrnakins

Ingredients

• ✓ lemon
• water
• yeast
• all-purpose flour
• milk powder
• sugar
• olive oil
• baking powder
• salt
• olive oil
• onion
• spinach
• salt
• black pepper
• sesame seed
• egg

Instructions

1. 1 Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
2. 2 Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
3. 3 While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By chanty475

Ingredients

• ✓ lemon
• avocado
• hot sauce
• kosher salt

Instructions

1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb

Ingredients

• ✓ lemon
• yellow peach
• cilantro
• cayenne pepper
• white sugar

Instructions

1. 1 Toss cubed peaches and lemon juice in a bowl. Sprinkle with cilantro, cayenne, and sugar. Mix to combine.

By mimichette

Ingredients

• ✓ lemon
• shishito pepper
• avocado oil
• sea salt

Instructions

1. 1 Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
2. 2 Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
3. 3 Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.

By France Cevallos

Ingredients

• ✓ lemon
• sour cream
• lemonade concentrate
• poppy seed
• salt

Instructions

1. 1 Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.

By Bibi

Ingredients

• ✓ lemon
• bacon
• sea scallop
• cajun seasoning
• olive oil

Instructions

1. 1 Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
2. 2 Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
3. 3 Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

By Ashley Robinson

Ingredients

• ✓ lemon
• cream cheese
• crab meat
• cocktail sauce

Instructions

1. 1 Place the block of cream cheese on a serving plate or shallow dish. Top evenly with crabmeat, then squeeze the juice of one lemon over the crab.
2. 2 Pour cocktail sauce over the top, covering the crab and cream cheese completely.
3. 3 Serve immediately with crackers for dipping.

By L Gerken

Ingredients

• ✓ lemon
• butternut squash
• olive oil
• garlic
• goat cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
2. 2 Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

By favabeens

Ingredients

• ✓ lemon
• bacon
• sour cream
• mayonnaise
• horseradish
• parsley

Instructions

1. 1 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 In a large bowl, combine sour cream, mayonnaise, horseradish, and lemon juice. Stir well. Stir in bacon; cover and refrigerate for 1 hour. Stir and top with parsley before serving.

By Anonymous

Ingredients

• ✓ lemon
• cream cheese
• whipped topping
• sour cream
• lemon juice
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Bring all ingredients to room temperature.
2. 2 Combine cream cheese, whipped topping, and sour cream in a bowl; beat with an electric mixer until well combined and creamy. Mix in lemon zest, lemon juice, and vanilla extract until combined. Add confectioners' sugar and mix thoroughly until smooth.
3. 3 Cover and chill for 3 to 4 hours, or overnight.

By ELSERRANO

Ingredients

• ✓ lemon
• meatball
• cranberry sauce
• tomato chili sauce
• hot sauce

Instructions

1. 1 Place meatballs, cranberry sauce, chili sauce, lemon juice, and hot sauce in a slow cooker; stir to evenly distribute sauce.
2. 2 Cook on High until meatballs completely thawed and hot, about 3 hours.

By fabeveryday

Ingredients

• ✓ lemon
• garlic
• butter
• salt
• parsley
• prawn

Instructions

1. 1 Mix one tablespoon of lemon zest with the crushed garlic.
2. 2 In a skillet, melt your butter over medium heat. Once melted, add salt, parsley and the garlic and lemon zest mixture to make a 'butter brew.' Mix with a spatula.
3. 3 Pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest . Add the prawns to the skillet. Cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.

By SlySparkane

Ingredients

• ✓ lemon
• avocado
• onion
• olive oil
• salt

Instructions

1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Ingredients

• ✓ lemon
• clam
• soda cracker
• garlic powder
• parsley
• butter
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a saucepan of water to a boil. Cook clams in the boiling water until all shells are open, about 5 minutes.
3. 3 While the clams are cooking, combine crushed crackers, garlic powder, and parsley in a large resealable bag. Seal the bag and crush the mixture until finely ground and well combined.
4. 4 Melt butter in a skillet over medium heat. Add cracker crumb mixture and cook, stirring constantly, until golden brown.
5. 5 Drain clams. Remove and discard the empty half shell from each clam. Transfer full halves to a baking sheet; spoon crumb mixtureinto each shell.
6. 6 Bake in the preheated oven until topping is browned and crispy, 10 to 15 minutes.
7. 7 Serve clams with lemon juice and hot pepper sauce.

By McGee4782

Ingredients

• ✓ lemon
• green olive
• kalamata olive
• caper
• coriander seed
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Ingredients

• ✓ lemon
• rhubarb
• white sugar
• honey
• water
• strawberry
• peanut butter
• crescent roll dough
• vegetable oil

Instructions

1. 1 Combine rhubarb, sugar, lemon juice, honey, and water together in a saucepan over high heat; cook and stir until rhubarb softens to a pulp, 5 to 10 minutes. Add strawberries and cook until strawberries fall apart and most of the liquid is dissolved, about 5 minutes. Remove saucepan from heat and cool jam for 10 minutes.
2. 2 Line a baking sheet with parchment paper. Measuring out in 1/2 tablespoons, spoon 14 portions of jam and 14 portions of peanut butter onto the prepared baking sheet. Cover baking sheet with plastic wrap and freeze until fillings are solid, 3 hours to overnight.
3. 3 Roll dough onto a lightly floured piece of parchment paper, pressing dough together at the seams. Seal the seams together and slightly flatten dough by rolling a lightly floured rolling pin over it. Cut 28 circles out of dough using a 2-inch cookie cutter. Arrange the circles on the parchment paper.
4. 4 Place 1 jam and 1 peanut butter filling onto the center of 14 dough circles. Place a second circle of dough over the filling, rolling up the edges of the bottom circle and crimping together to seal. Arrange crescent pockets on a baking sheet and freeze.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry crescent pockets, 3 at a time, in the hot oil using a small wooden spoon to flip them continuously until golden, about 1 minute per side. Transfer pockets to a paper towel-lined plate.

By Matt Wencl

Ingredients

• ✓ lemon
• spinach
• cucumber
• tomato
• red onion
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Mix spinach, cucumber, tomato, red onion, garlic, lemon juice, olive oil, salt, and black pepper in a large bowl. Cover with plastic wrap and refrigerate, 1 hour to overnight.

By Walter Masten

Ingredients

• ✓ lemon
• bread
• water
• olive oil
• onion
• tarama

Instructions

1. 1 Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
2. 2 Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth. Add tarama and process until well combined.

By Diana Moutsopoulos

Ingredients

• ✓ lemon
• cream cheese
• sweet onion
• caper
• seafood seasoning
• parsley
• worcestershire sauce
• hot pepper sauce
• tuna

Instructions

1. 1 Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended.
2. 2 Refrigerate for 2 hours, or up to overnight.

By Veronica Standeven

Ingredients

• ✓ lemon
• olive oil
• garlic
• italian seasoning
• salt
• black pepper
• artichoke heart

Instructions

1. 1 Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
2. 2 Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
3. 3 Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

By KnifeForkandaSpoon

Ingredients

• ✓ lemon
• mustard powder
• seafood seasoning
• onion powder
• cayenne pepper
• black-eyed pea
• egg
• mayonnaise
• crab meat
• parmesan cheese
• panko bread crumb
• olive oil

Instructions

1. 1 Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
2. 2 Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

By Fabienne Riesen

Ingredients

• ✓ lemon
• garlic
• tahini
• yogurt
• cumin
• salt

Instructions

1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Ingredients

• ✓ lemon
• chickpea
• garlic
• lemon juice
• vegetable bouillon
• water
• tamari

Instructions

1. 1 Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

By Mary Maynard

Ingredients

• ✓ lemon
• chickpea
• olive oil
• garlic
• tahini
• salt
• ground cumin

Instructions

1. 1 Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
2. 2 Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender.
3. 3 Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
4. 4 Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

By TroyC