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.

Ingredients

Scale

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

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.
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