Creamy Lemon Dill Hummus

This Creamy Lemon Dill Hummus is light, silky smooth, tangy and so addicting. You won’t be able to stop! Serve it with crackers, pita bread or chopped vegetables.  You’ll absolutely love this lemon dill hummus It’s easy to make and packed with so much flavor! The texture is super creamy and smooth, not like a typical homemade hummus thanks to one simple trick.

HOW TO MAKE HUMMUS MORE CREAMY

Cook the chickpeas with a little bit of baking soda. When the chickpeas are cooked with the baking soda it helps the chickpeas break down and get super soft and mushy. Even if you’re using canned chickpeas, you still have to cook them to get that perfect creamy and smooth hummus. And you don’t have to peel of the skins which makes it so much easier!

LEMON DILL HUMMUS INGREDIENTS

• Chickpeas, canned or dry – if using dry chickpeas, make sure you cook them ahead of time

•  Baking soda

•  Lemon juice 

• Garlic

• Tahini – make sure you use good quality tahini. In this recipe I added just 2 tablespoons as I didn’t want to overwhelm the taste but you can add more if you’d like!

• Extra virgin olive oil

• Cold water – start with no water and add 1 or 2 tbsp if the texture is too thick

• Fresh dill, chopped – make sure you stir in the dill at the end. Don’t blend it with the hummus!

• Salt – I love using pink himalayan salt. Make sure you use a good amount (around 1 tsp) to balance out tangy flavor

• Sumac – it’s optional but you have to give it a try if you haven’t yet! It’s a middle eastern spice blend that’s filled with a tart lemon flavor. I put it on pretty much everything, it is that good!

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HOW TO MAKE LEMON DILL HUMMUS

If you’re using canned chickpeas, rinse and drain them. Then add to a saucepan, cover with water and add a bit of baking soda. Bring to boil, reduce heat and cook for 10-15 minutes until the chickpeas skins are peeling off and they’re super soft. You basically want to overcook them! Then rinse and drain with a cool water to get rid of the baking soda taste. Next, combine the ingredients in the high speed blender or food processor. Process until smooth and creamy. Add water if the consistency is too thick. Stir in fresh dill.

If you love hummus, make sure to check out this super creamy hummus with sauted mushrooms!

I hope you love this easy lemon dill hummus recipe as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Creamy Lemon Dill Hummus

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• Total Time: 25 minutes
• Yield: 4 1x

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Description

This Creamy Lemon Dill Hummus is light, silky smooth, tangy and so addicting. You won’t be able to stop! Serve it with crackers, pita bread or chopped vegetables. 

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Ingredients

Scale 1x2x3x

1 canned chickpeas or 1 1/2 cup cooked

1/2 tsp baking soda

1/4 cup lemon juice (around 1 large lemon)

2 garlic clove

2 tbsp tahini

1 tbsp extra virgin olive oil

1–2 tbsp cold water

1/2–1 tsp pink himalayan salt or to taste

1/4 cup fresh dill, chopped

sumac (optional)

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Instructions

1. If you’re using canned chickpeas, rinse and drain them. Then add to a saucepan, cover with water and add a bit of baking soda. Bring to boil, reduce heat and cook for 10-15 minutes until the chickpeas skins are peeling off and they’re super soft.
2. Rinse and drain chickpeas with a cool water to get rid of the baking soda taste. Next, place chickpeas, lemon juice, garlic, tahini and oil in the high speed blender or food processor. Process until smooth and creamy. Add water if the consistency is too thick. Add salt to taste. Transfer to a bowl and stir in dill. Sprinkle with sumac if desired.

• Prep Time: 10 minutes
• Cook Time: 15 minutes