This isn’t just any recipe for hummus. This is a lemon and dill hummus, inspired by Tatziki sauce, for those who just LOVE hummus or can’t have the dairy traditionally found in tatziki. My Israeli friend actually helped me master all the elements of what makes a really GREAT hummus— creamy and with the right amount of tahini — then approved my unique flair of adding dill and lemon, of which she was originally skeptical.
This Dill and Lemon Hummus will surprise your taste buds and grace all your meals for at least the next week!
Its best served with fresh, hot pita! Plus it saves in the fridge for at least a week (its never made it longer than that in my house, we always eat it all….sorry!)
Ingredients for this tasty dill and lemon hummus recipe:
- 1.25 Cup Softened Chickpeas
- 1/4 Cup Tahini
- 1/2 Cup Olive Oil
- 2 Tbsp Grape Seed Oil heated on medium-low with 4 cloves crushed garlic till aromatic
- Juice of one Small Lemon
- 1 Tbsp (approx thumb sized amount) of Fresh Dill
- 1 tsp Salt
- 3 Tbsp Filtered Water
- A few extra chickpeas (1/8 cup) marinated with 1 tsp EVOO, paprika, garlic powder, and salt for optional garnish!
- Olive Oil Drizzle for Garnish
Before getting started, I have to share a few tips that will *make* this dill hummus recipe.
First, don’t skimp on Tahini. Actually, this recipe NEEDS it. You can even add more if you like.
Second, salt brings all the flavors together. Don’t forget it.
Third, this hummus is delicious when its freshly made, right after softening the chickpeas, still hot.
Finally, its really important you add the filtered water one tablespoon at a time. This way you can choose exactly how creamy you want this dill and lemon hummus.
Let’s get started with the how-to part of making this dill and lemon hummus!
First, put your softened chickpeas (extra points if they’re still warm), tahini, and olive oil in a food processor or blender and pulse a few times so its chunky.
Meanwhile, heat your grape seed oil with the garlic. Once you can smell the garlic, add this oil and crushed garlic to your partially blended hummus. Add the lemon, dill, and salt. Keep Blending.
At this point, the hummus should be mostly blended but still be textured. At this point, begin to add the water, one tablespoon at a time. The goal is to keep the hummus moving till it gets REALLY creamy. Of course, you can only get the hummus as smooth as your food processor or blender. I usually will move the hummus from my food processor to my blender or Vitamix at this point, for optimal creamy-ness.
Once its perfectly creamy, serve it fresh and warm, garnished with EVOO and chickpeas! And of course, a side of hot pita.
I hope you loved this dill and lemon hummus recipe!
If you loved this recipe and are interested to see more from my blog or offerings:
- Boudoir Self Love and Self Empowerment go hand in hand with J.J. Au’Clair, my sister company!
- Creamy Avocado Pesto Pasta with Sausage and Mushrooms
- Garlicky Vermicelli Glass Noodles with Greens
- Unique Open Faced Toasts, 4 Ways