Hummus is a fantastic staple in every kitchen. Although typically served as a dip with bread or crudités, we love it in sandwiches, wraps, pasta salads, baked potatoes, bowls, mixed salads, etc. It’s so easy to make, you’ll never pay for store bought hummus again!
This lemon dill hummus recipe has a citrus kick that pairs well with the fresh dill. It has us dreaming of summertime barbecues and picnics.
Place half of the dill and garlic in food processor and pulse until there are no large chunks of garlic remaining.
Add the rest of the ingredients: chickpeas, tahini, lemon juice, water, olive oil, lemon zest, salt and pepper. Blend until smooth, scraping down the sides occasionally, add the remaining dill and pulse until the dill is incorporated but still visible.
If the hummus is too thick for your liking, add one tablespoon of water at a time, blending well between each addition, until desired consistency is reached. Be careful, adding too much water can dilute the taste. Don’t hesitate to taste the hummus after each tablespoon of water. Using aquafaba (see note below) is also an option.
* If using cans, you can reserve the juice from the cans (known as aquafaba) and use it instead of additional water to thin out the hummus. Aquafaba can also be used in vegan baking!
** Did you know that hummus freezes very well? It will keep for up to six months in the freezer. To defrost, put the hummus in the fridge and let thaw. Mix well before serving. If you don’t have the time to let it thaw, microwave one minute at a time on medium, mixing well between each minute. Avoid microwaving your hummus in plastic containers.