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 lemon and dill hummus in sandwiches.
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 the chickpeas are semi-crushed. Start with 2 tbsp of aquafaba (or vegetable broth or water) and continue to blend until creamy. Getting a creamy hummus texture takes around 4-5 tbsp of liquid
- 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 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 make the lemon-dill flavor appear as strongly as it should.
****You can replace dill with cilantro. The lemon-cilantro combination tastes great as well. If you don't have fresh dill, add 2/3 tsp of dried dill.
*****You can also make hummus in a blender. To get a creamy texture, you may need to use more liquid (aquafaba, water, or vegetable broth).
Nutrition
Serving: 2tbspCalories: 48kcalCarbohydrates: 6gProtein: 2gFat: 1gSodium: 188mgPotassium: 67mgFiber: 1gVitamin C: 1.7mgCalcium: 20mgIron: 0.5mg
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