SAY HELLO TO MY NEW FAVORITE HUMMUS FLAVOR: Lemon dill!!
Sorry to shout, but it’s seriously so darn good.
I mean, yes, I have had a few other hummus flavors worth shouting about in the past. Like this buffalo cauliflower and this everything bagel hummus. And I make no guarantees that this will be the last hummus recipe you get from me. It’s certainly not the last thing I’ll be shouting about.
BUT. For now? It’s seriously all I want with every snack and lunch for the rest of the foreseeable future.
Like I’m actually eating a bowl of it right now crunchy carrots and pita chips as I write this. And it’s only 10am.
If you’re a fan of dill, this hummus is going to GET YOU EXCITED about hummus.
Let’s make it!
what you need to make hummus
Hummus is super simple to make. It’s a dump everything in the food processor and go type of deal. To make it, you’ll need:
chickpeas.
tahini.
lemon juice.
water.
olive oil.
salt.
garlic.
Then, to turn it into lemon dill hummus, we’re adding a ton of fresh dill and upping the usual lemon quantities, including lemon zest, make it super lemon-y!
the secret to the silkiest hummus
To get the most luxurious, velvety smooth hummus, you need to do only one thing differently. And no, I’m not going to tell you to peel the skin off the chickpeas like some unhinged person who thinks you have time to peel the skin off chickpeas. Please do not spend the precious moments of your life peeling chickpeas.
All you need to do is:
add the chickpeas to the food processor last!
I like to blend up the liquids first to make a thick sort of dressing/sauce and get everything nicely emulsified BEFORE the chickpeas go in the food processor. I don’t know why, but this always gives me the smoothest hummus.
So, do it. And please send a bill to anyone who has ever asked to you peel your chickpeas before making hummus, because your time is valuable, and you deserve to be paid for that unnecessary labor.
If you make this lemon dill hummus recipe, be sure to let me know how it turns out! Leave a comment below, or take a picture of your hummus and share it with me on Instagram so I can see!
Lemon Dill Hummus
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.