Easy Creamy Lemon Dill Hummus

Alright here’s the thing. If there is hummus on a menu anywhere — takeout, dine in, room service, delivery, I’m ordering that sh*t. I’m obsessed with it. I’ve eaten close to an entire tub in one sitting before. And let’s be honest…. if you say you haven’t… you’re lying. This easy recipe is for all of my fellow hummus lovers!

Hummus is IRRESISTIBLE, let’s be honest. And when it’s a unique new flavor or ultra creamy? Oh, it’s game over. There is just no resisting it for me. I’m just waiting for the day when it’s socially acceptable to order two hummus appetizers and a glass of wine for a dinner, because the day that happens is the day I’m officially in heaven.

This homemade lemon dill hummus is extra creamy, packed full of fresh herbs, and comes together in about 10 minutes. It’s easy to make, and easy to devour in one sitting. I promise you will love this one just as much as I do. Plus I have a good feeling you’ll forget about store bought hummus at first taste. Store bought might be more convenient at times, but this one comes together so quickly and is SO tasty that I’m pretty sure it rivals store bought in every way.

This recipe would be perfect for an easy healthy snack, an appetizer for a dinner party or tailgate, or as an addition to a light lunch or dinner. I love enjoying this hummus with pita chips, pretzels, and fresh veggies for a little snacking action.

Recipe notes:

1. You do need a food processor or high speed blender for this recipe.
2. For a creamier texture, peel the skins off of your chickpeas. This isn’t hard, it will just add a few minutes onto prep time. However, so worth it for the creamiest texture!

Ultra Creamy Lemon Dill Hummus

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Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

4

servings

Prep time

10

minutes

Ingredients

• 1 15 oz Can Chickpeas

• 1 Lemon

• 1/4 Cup Fresh Dill

• 3 Cloves Garlic

• 1/4 Cup Extra Virgin Olive Oil

• 1 Tbsp Tahini

• 1/2 tsp Sea Salt

Directions

• Begin by rinsing and draining your chickpeas. You can add them to a fine mesh strainer and run cold water over them, or you can drain and rinse them straight in the can they came in.
• Add your chickpeas to your food processor (I recommend peeling them first, but you don’t need to!) and process on low – medium speed the chickpeas have broken down.
• Next, to the food processor with your chickpeas, add the juice of 1 lemon, olive oil, and tahini. Process again until everything is well incorporated.
• Finally, add dill, garlic cloves and salt, and process on high until both have broken down and are well incorporated into the hummus. I recommend processing for another 1 – 2 minutes until you notice that the hummus is VERY smooth.
• At this point, you can carefully remove the blade from the food processor and scoop the hummus out into a bowl or container. Serve with your favorite veggies, pita chips, pretzels, sandwiches, etc. The possibilities are endless!