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Overhead shot of hummus being served on a plate with a drizzle of olive oil

Lemon Dill Hummus

A bright twist on traditional hummus.
5 from 9 votes
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Course: Side Dish
Cuisine: Mediterranean
Keyword: Chickpeas, Dip, Hummus
Prep Time: 2 days
Cook Time: 1 hour
10 minutes
Servings: 4 people
Calories: 285.7kcal
Author: Chantry Montgomery

Equipment

  • 1 Food Processor

Ingredients

  • 1 ¼ cup dried chickpeas 250 grams (or about 4 cups canned)
  • 1 teaspoon baking soda
  • 1 garlic clove
  • 2-3 ice cubes 35-50 grams
  • ½ cup tahini
  • 2-3 tablespoon fresh lemon juice
  • zest from one lemon
  • 1 teaspoon salt
  • 1-2 tablespoons fresh minced dill or 1-2 teaspoons dried

Instructions

  • Soak chickpeas over night.
  • Boil chickpeas with 1 teaspoon of baking soda until they are mushy. (about twice as long as you would normally cooke them.)
  • Drain and cool in the fridge for a few hours to overnight.
  • Add chickpeas and garlic clove to a food processor and process until smooth.
  • Add ice cubes and process until incorporated.
  • Add tahini and process until incorporated.
  • Add lemon juice, salt, and lemon zest and process.
  • Stir in dill.
  • Serve with a drizzle of olive oil and whole chickpeas on top.

Notes

  • If you decide to use chana dal instead of regular dried chickpeas, measure out about 1 cup and 2 tablespoons or weight it.

Nutrition

Serving: 0.25recipe | Calories: 285.7kcal | Carbohydrates: 24.8g | Protein: 10.7g | Fat: 17.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 7.8g | Monounsaturated Fat: 6.5g | Sodium: 943.3mg | Potassium: 322mg | Fiber: 7.7g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 7.8mg | Calcium: 161.8mg | Iron: 4.5mg