Lemon Dill Hummus
Bright lemon and herb hummus that is perfect for summer dipping! A delicious twist on the classic hummus recipe.
Servings: 12 portions
Calories: 57kcal
Equipment
Ingredients
- 240 g cooked chickpeas equivalent of 1 drained tin/can
- 3 tablespoon tahini
- 1 clove garlic chopped less if you like it not too garlicky, or 2 if you want it more garlicky
- 30 ml cooking water from the chickpeas from the tin or can, or leftover from cooking.
- 30 ml fresh lemon juice juice of one lemon
- 20 g fresh dill
- salt to taste
OPTIONAL TOPPINGS
- olive oil for drizzling later optional
Instructions
- Whizz all the ingredients in a food processor or blender until smooth.240 g cooked chickpeas, 3 tablespoon tahini, 1 clove garlic chopped, 30 ml cooking water from the chickpeas, 30 ml fresh lemon juice, 20 g fresh dill
- If it's a bit dry, add a little extra of the butter bean can/tin juice or cooking water.
- Taste and add more lemon juice / saltsalt to taste
- Serve with a drizzle of olive oil & a sprinkle of smoked paprika over.olive oil for drizzling later
Notes
Top Tip!! Get fancy with toppings- artistically add some p toasted pine nuts and finely chopped dill along with the drizzle of olive oil & extra smoked paprika.
Everyone will think you've made waaaay more effort than just whizzing some things together in a food processor
Nutrition
Calories: 57kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg