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Tasty Lemon dill hummus 1429 1

Summer Favorite Lemon and Dill Hummus

Author: Traffic Light Cook
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. 
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dip, Side, Snack
Cuisine Gluten-free, Low-fat, Vegan
Servings 9 Servings
Calories 48 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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. 

Notes

*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. 
 
 

Nutrition

Serving: 2tbspCalories: 48kcalCarbohydrates: 6gProtein: 2gFat: 1gSodium: 188mgPotassium: 67mgFiber: 1gVitamin C: 1.7mgCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!