Easy Lemon Dill Hummus
Hummus is easily my favorite dip to have on hand for a quick snack or to add a flavour factor to a meal. I love making my own because it is so simple, tastes way better and leaves out inflmmatory canola oil that you find in most commercial brands.
We have so much dill growing in our garden right now so this was the perfect way to use some of it up! This recipe is so easy. You literally just throw everything into a blender or food prcessor and voila! You have an easy healthy summer snack.
Tips for Making Your Chickpeas
I personally like to use dried chickpeas that are soaked overnight with a touch of baking soda. I rinse the beans a few times and then boil the chickpeas in water for about 45 minutes or until tender. I find they are much easier to digest and cause less gas and bloated this way. Try this tip if you struggle with beans in your diet.
For this recipe I used about 1 cup of dried chickpeas but feel free to use a can of cooked chickpeas in a pinch!
Substitutions and Additions
Feel free to get creative with this dish!
Herbs: Don’t have fresh dill? Try a handful of fresh basil or parsley instead. You can also use dried herbs if you don’t have access to fresh ones. About 1 tablespoon of dried dill should do the trick.
Spices: Add a touch of cumin for a more authentic flavor or paprika for a bit of spice.
Beans: White navy beans also work in this recipe.
How to use Your Lemon Dill Hummus
Sandwiches: I have been absolutely loving it in a sandwich with sourdough bread, cheese and cucumbers.
As a dip: Chop up your favorite veggies and serve with some crackers. I usually always bring hummus to summer bbq’s, girls nights or get together for a healthy appetizer.
As a sauce or dressing: Add a few tablespoons of the hummus and mix with a bit more olive oil and a splash of water to make an easy salad dressing. I also like to add it to buddha bowls and even enjoy it with eggs for breakfast (seriously it’s so good!).
Other Delicious Recipes to Try:
Easy Meal Prep Broccoli and Quinoa Salad
One Pan Veggie and Tofu with Tahini Dressing
Easy Lemon Dill Hummus
Ingredients:
1.5 cups of cooked chickpeas (about one can of cooked chickpeas)
2 tbsps of tahini
2 tbsps of olive oil
Juice of one lemon
2 cloves of garlic
Handful of fresh dill
3-4 tbsps of water to thin
1/2 tsp of salt or to taste
Pepper to taste
Method:
In a food processor or high power blender add in all ingredients. Blend until smooth. Add more water if needed to thin or blend.
Have a taste! Need more garlic? More lemon? More salt or dill? Adjust to your liking.
Pour hummus into a bowl and drizzle with more olive oil and garnish with some fresh dill.
Serve with veggies, pita bread or crackers.
This keeps in the fridge for up to one week.
Enjoy!
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