Dill And Lemon Hummus: An Easy Recipe

For all those who love spreads in general and chickpea hummus in particular, here is a delicious recipe to try without delay: dill and lemon hummus. We will explain step by step with images how to prepare this variation of the traditional recipe.

Ingredients

Here are the ingredients needed to prepare dill and lemon hummus for 4 people:

a small can of chickpeas.
2 tablespoons of tahini.
2 tablespoons of olive oil.
2 tablespoons of dried dill.
1 organic yellow lemon.
1 tablespoon of garlic powder.

Note: Tahini or tahin is a sesame paste typical of Middle Eastern and Mediterranean cuisine. You can buy this ingredient in organic stores and Lebanese grocery stores. If you can't find it, you can replace this ingredient with toasted sesame oil.

Ingredient Preparation

The dill and lemon hummus is a perfect recipe for summer appetizers, spread on pita bread or served with vegetable sticks.

1- Drain the chickpeas, reserving the liquid from the can.

Note: this liquid, also known as aquafaba, will help to thin your hummus if the texture is too thick. If you have any leftover, you can use it to replace egg whites in your vegan desserts. Aquafaba is often used in vegan baking to make meringues or egg-free chocolate mousse.

2- Wash the organic lemon and zest half of it before juicing it.

3- Place the chickpeas in a food processor bowl with the tahini, olive oil, and lemon juice.

Preparation of dill and lemon hummus

1- Start blending these ingredients, then add at least 2 tablespoons of aquafaba (or more) to loosen the mixture.

2- When the hummus starts to take shape, season with garlic powder, dried dill, and grated lemon zest.

3- Blend the dill and lemon hummus for a long time, taking breaks every 30 seconds to protect your blender's motor. Your hummus should have a smooth and creamy texture.

Dill and lemon hummus finishes

I recommend preparing this recipe the day before, as the dill and lemon hummus is better after resting in the refrigerator overnight.

When your preparation has the desired texture, pour the hummus into a bowl with an airtight lid.

Refrigerate for at least 4 hours and, if possible, 12 hours.

Serve chilled, garnishing the bowl with lemon slices and dried dill or, even better, fresh dill sprigs.