Lemon-Dill Hummus Recipe
I had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so I cooked the whole bag. A little experimentation yielded this variation on the world's most useful dip/spread. Please use fresh dill. You'll regret it if you don't. Hummus freezes well.
Ingredients
- 1/2 lb chickpeas (garbanzos)
- 1/2 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/3 cup tahini
- 3 garlic cloves, whacked and peeled
- 2 tablespoons minced fresh dill
- 1 teaspoon salt (to taste)
Instructions
- Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
- Drain, reserving liquid.
- While chickpeas are still hot, put them into the blender with all the other ingredients.
- Add 1/2 cup of the cooking liquid and blend on medium speed until it achieves a smooth, peanut-butter-like consistency. Add additional cooking liquid if it seems too stiff.
- Taste and adjust seasonings if necessary.
- Best if chilled overnight to develop flavor.
Add Your Own Notes
Nutrition
Serving: 499gCalories: 1243.5kcalCarbohydrates: 83.7gProtein: 26.5gFat: 95.3gSaturated Fat: 13.2gSodium: 3067.1mgFiber: 18gSugar: 3.2g
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