Lemon Dill Hummus (15 Minute Recipe)
Lemon and dill are an absolutely crave-worthy combination. But paired with a heavier sauce like hummus, they are pure magic! I’d go so far as to say I consider the combination to be nothing short of hummus perfection.
You can make the chickpeas from scratch if you like. But it isn’t necessary. Use a can of chickpeas, and an easy little trick, and you’ll have fresh, creamy, magically delicious lemon dill hummus (with no preservatives, additives, or oil!) in under 15 minutes.
You don’t even need a crazy powerful blender like a Vitamix to make this recipe. I’ve made this hummus in a nutri-bullet with just one minute of blend time, and it turned out perfectly. The trick is to boil the canned chickpeas for just 10 minutes with a little bit of baking soda to raise the PH of the water and soften the chickpeas further. Then you just strain the chickpeas, add them to the blender with all your other ingredients, and whiz away!
The one thing to note here is that this recipe will yield a slightly more “pour-able” consistency at first. I prefer this since I like to drizzle and pour it all over roasted veggies in dishes like these Crispy Potatoes with Cucumber Lentil Salad. It also thickens up quite a bit in the fridge (so I usually end up thinning it out even more after a couple days).
That being said, if you aren’t sure how thick you want it (or want it to be nice and thick right away), start with just 1/2 cup water, and add more gradually until you find your own perfect consistency.
The same goes for the dill. I like around 10 grams (sometimes even more). But you can always start with less, swap for a different herb, or omit it entirely!
It’s your hummus, so play around and find what makes you happy 🙂
How to Use Lemon Dill Hummus:
Some Other Ways to Use It
- Drizzle over roasted root vegetables (think: carrot, parsnip, rutabaga, turnip, potato, sweet potato, starchy squashes, etc.)
- Use it as a salad dressing with hearty greens like kale
- Make a party platter! Garnish the hummus with extra virgin olive oil, kalamata olives, herbs, and pine nuts and serve with raw veggies, pita, or naan for dipping
Easy Lemon Dill Hummus
Drain and rinse the chickpeas. Then add chickpeas, baking soda, and 1 cup of water to a saucepan. Bring everything to a boil, then reduce the heat, and simmer for 10 minutes (This will get the chickpeas very soft and help them easily blend into an ultra creamy hummus).
Drain the chickpeas again and add them to the blender with the rest of the hummus ingredients.
Blend until you reach a smooth consistency (anywhere from 1-5 minutes depending on how soft your chickpeas are and on your blender).
Store in an airtight container in the fridge for up to a week.
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Servings 16
- Amount Per Serving
- Calories 49
- % Daily Value *
- Total Fat 3g5%
- Potassium 40mg2%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 2g4%
- Calcium 1%
- Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Drain and rinse the chickpeas. Then add chickpeas, baking soda, and 1 cup of water to a saucepan. Bring everything to a boil, then reduce the heat, and simmer for 10 minutes (This will get the chickpeas very soft and help them easily blend into an ultra creamy hummus).
Drain the chickpeas again and add them to the blender with the rest of the hummus ingredients.
Blend until you reach a smooth consistency (anywhere from 1-5 minutes depending on how soft your chickpeas are and on your blender).
Store in an airtight container in the fridge for up to a week.
