Description
This easy lemon dill hummus uses just 5 whole plant ingredients plus pantry staples. Vegan, gluten-free, low-fat, and delicious.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained (reserve liquid)
- 2 garlic cloves
- 1/4 teaspoon salt (optional)
- ½ teaspoon black pepper
- 2 lemons, juice and zest
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoons coarsely chopped fresh dill (or 1 teaspoon dried)
Instructions
- Place drained chickpeas, garlic cloves, salt (optional), black pepper, lemon juice and zest, and tahini in the container of a blender or food processor.
- Start blending, while pouring the olive oil into the top, then the reserved chickpea liquid a little bit a time. Add just enough chickpea juice while processing the hummus to make a smooth, thick texture. Process mixture until smooth, scraping down sides as needed.
- Add dill and process just long enough to chop the dill more finely and distribute it into the hummus.
- Chill until serving time. Serve as desired with whole wheat pita, fresh veggies, and sandwiches.
- Makes about 2 cups of hummus (about 8 ¼-cup servings).
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 89
- Sodium: 160 mg
- Saturated Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g