Lemon Dill Hummus
This quick + easy lemon dill hummus is a fun, fresh take on classic hummus that's absolutely loaded with lemon fresh dill!
Ingredients
- 1/3 cup tahini
- 1/4 cup water
- 2 Tablespoons olive oil
- 1 Tablespoon lemon zest from 3-4 lemons
- 1/4 cup freshly squeezed lemon juice from 3-4 lemons
- 1 clove of garlic peeled
- 1/2 teaspoon salt
- 1-14 oz can chickpeas drained and rinsed
- 1/2 cup fresh dill, tightly packed stems removed
- optional: crushed red pepper flakes and extra olive oil, for topping
Instructions
- Place all ingredients except chickpeas and dill into a food processor or high-powered blender. Blend for 10-15 seconds, until combined.
- Add chickpeas and blend again until fully combined, 1-2 minutes, depending on the strength of your food processor.
- Add dill and blend briefly, just to break up the dill, about 10 seconds. Taste and add more salt, if needed.
- Scoop hummus into a serving dish, spread out with a spoon, and drizzle with more olive oil and chili flakes, if using. Alternately, you can transfer it directly into a storage container with a lid and keep in the fridge for up to 1 week.
Notes
This hummus just gets better with time, as the lemon and dill flavors have time to meld with the hummus. Freshly made it's subtly flavored with both, but after a day in the fridge it's noticeably more lemon and dill-forward.