Summer Favorite Lemon and Dill Hummus
This healthy and refreshing lemon and dill hummus makes a great snack with veggies, pita, or crackers. Replace processed dressings such as mayo with this lemon and dill hummus in sandwiches.
- 2 cups (~425g) cooked chickpeas (or 1-15oz can of chickpeas)*
- 5 tbsp aquafaba** (can sub with vegetable broth or water)
- 1 tsp garlic*** (minced)
- 2.5 tbsp fresh lemon juice
- 2 tbsp fresh dill**** (packed)
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1 tbsp (15g) tahini (optional)
Combine cooked chickpeas (see recipe notes for using canned), garlic, fresh lemon juice, fresh dill, salt, crushed red pepper flakes, white vinegar, and tahini (if using) in a food processor or blender.
Pulse all ingredients a few times till chickpeas are semi crushed. Start with 2 tbsp of aquafaba (or vegetable broth or water) and continue to blend until creamy. It takes around 4-5 tbsp of liquid to get a creamy hummus texture.
Store in an airtight container for 4-5 days in refrigerator. Enjoy.
*if using canned chickpeas, boil with the packed liquid (aquafaba). Cool and drain and save the liquid to use it while processing hummus to get a creamy texture.
**congealed, gooey liquid formed during cooking chickpeas with water or broth.
***be cautious with garlic; adding too much garlic may not let the lemon-dill flavor show up as strongly as it should.
****You can replace dill with cilantro. The lemon-cilantro combination taste great as well. If you don't have fresh dill, you can add 2/3tsp of dried dill.
*****You can also make hummus in a blender. You may need to use more liquid (aquafaba, water, or vegetable broth) to get a creamy texture.
Serving: 2tbspCalories: 48kcalCarbohydrates: 6gProtein: 2gFat: 1gSodium: 188mgPotassium: 67mgFiber: 1gVitamin C: 1.7mgCalcium: 20mgIron: 0.5mg