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RECIPE: Lemon Dill Hummus
- Yield: Serves 4–6 1x
Description
Borrow flavor ideas from the many types of hummus in stores and test them out at home. My favorite is lemon with a touch of fresh dill.
Ingredients
- 1 15–oz can chickpeas, rinsed well (~1 1/2 cups chickpeas cooked from dry, see box below)
- 1/3 cup water
- 1 clove of garlic, minced
- 3 Tbsps tahini
- 3 Tbsps freshly squeezed lemon juice
- 1/8 tsp cayenne (optional)
- 1/8 tsp cumin (optional)
- 3/4 tsp kosher salt or 1/2 tsp sea salt
- 2 Tbsps fresh dill, chopped
- Olive oil (optional)
Instructions
- If using canned chickpeas, drain and rinse well with hot water.
- Add them to the bowl of a food processor along with the water, garlic, tahini, lemon juice, cayenne, cumin, and salt. Process for 2 to 4 minutes, until the mixture is very smooth (see notes below).
- Taste the hummus, and add additional salt or lemon if needed. Add in the fresh dill, process briefly to incorporate. Drizzle serving dish with olive oil, if using, to finish.
Notes
- Trying different tahinis: There are subtle differences in tahini brands and their flavors, so try one or two before you settle on one. I’ve always liked the Joyva brand.
- Customize your hummus: Adjust the flavor by adding more or less spices and herbs — make it spicier with more cayenne or more nutty with extra tahini. Spices can be added in with the rest of the ingredients. If you’re adding fresh herbs, chop them first and add them to the food processor at the end so the hummus doesn’t turn green. For a colorful hummus, try adding beets, cooked carrots, or roasted red pepper.
- The right consistency: The longer your food processor runs, the more aerated and creamy your hummus will be. The water in these recipes also helps the hummus from being too thick. Add additional water to get the consistency you like (or use less, if you like it thicker). Olive oil can add additional flavor and can impact the overall consistency. You can even consider using a combination of olive oil and water.
Cooking Chickpeas From Scratch
I notice a flavor boost when I use beans made from scratch, and I appreciate the savings and less packaging. Soak a pound of beans in water overnight. Place the soaked chickpeas in a large pot and cover with water. You can flavor the cooking water with aromatics such as a piece of carrot, celery, and onion. Bring to a boil, then reduce to a simmer with the lid on for about 1 1/2 to 2 hours. You can save the flavored cooking water and freeze batches of about 1 1/2 cups of cooked beans with about a third of the liquid.
