This fresh and fun lemon dill hummus is a recipe I come back to time and time again. It has a creamy and smooth texture along with a lemony zing. You'll also love the hints of garlic and dill. This dip is perfect for potlucks and healthy snacking and pairs well with your favorite gluten-free cracker.
1 Food processor fitted with steel blade (or high-speed blender)
Ingredients
15ounceschickpeas (garbanzo beans)1 can, drained and rinsed
2tbsptahini
2tbspolive oilplus more for serving
2tsplemon zestequal to the zest of 1 lemon
1/4cuplemon juiceapproximately juice of 1 large lemon
1garlic clove
1tspKosher salt
3-4tbspwater
1small bunch of fresh dillstems removed
Instructions
Add all ingredients except for the fresh dill to a food processor and blend until completely smooth, about 1 minute. Add water, 1 tbsp at a time, as needed.
Once the hummus is smooth, add a handful of fresh dill to the food processor and blend for another 10-20 seconds until combined.
Add the hummus to a serving bowl, then drizzle some olive oil over top of the hummus and sprinkle with fresh dill. Serve with crackers and/or sliced veggies.
Notes
Store leftover hummus in an airtight container for up to 5 days.I serve my hummus with Crunchmaster crackers, which are gluten-free and sturdy. (Crunchmaster sponsored this recipe.)You can serve the hummus at room temperature or cold. Some people recommend removing the skins that surround the chickpeas claiming it will result in a smoother, creamier dip. I leave the skins on to keep this recipe as simple as possible, but if you prefer a creamier hummus, by all means remove the skins.