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–+ servings
lemon dill hummus topped with some chickpeas
5 from 7 votes

Lemon Dill Hummus

Blog: www.nextinlime.com

Author: Nelo
Servings: 6

Ingredients

  • 1 (15-ounce) can chickpeas - See Note A for home-cooked chickpeas
  • 3 tablespoons tahini - stir well
  • 3 tablespoons fresh dill - finely chopped, plus a little extra for topping
  • 3 tablespoons lemon juice - freshly squeezed
  • 1 small Thai green chili - optional but recommended (Note B)
  • 2 cloves garlic - peeled
  • ½ teaspoon salt - regular white/table salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil

Instructions

  • Drain the canned chickpeas (aka garbanzo beans), place in a microwave safe bowl with 1.5 cups water and microwave for 2 intervals of 2 minutes each (4 minutes total). Stir after the first round to ensure even heating. Then let them sit in hot water for 5 minutes. Drain the water, set aside.
  • In a food processor, combine tahini, dill, lemon juice, green chili, garlic, salt, pepper, olive oil plus 6 tablespoons water. Process for 1 to 2 minutes, scrape the sides. Then blend again for a minute or until the mixture looks smooth-ish.
  • Now add chickpeas to the blender (reserve some for topping) and process until pureed. Can take up to 2 or 3 minutes.
  • If needed, add more water, but no more than 1 tablespoon at a time. Since hummus tends to thicken over time, aim to make it very slightly thinner than your preferred serving consistency.
  • Transfer the hummus to a deep plate. Drizzle some olive oil and top with reserved chickpeas. Enjoy with pita bread, chips or vegetable sticks.

Notes

Note A: Cooking chickpeas at home – ½ cup of uncooked chickpeas will give you about 1.5 cups cooked, equal to 1 (15-ounce) can. Soak overnight using 2 cups water + ½ teaspoon baking soda per ½ cup dried chickpeas. Drain and rinse after soaking. Cook in Instant Pot with 1.5 cups fresh water on high pressure for 40 minutes. Then allow natural pressure release. Discard cooking liquid. Don’t use chickpeas that are too old. They won’t cook evenly, and may not soften at all.
Note B: Green chili – It gives the hummus a well-rounded flavor profile, rather than heat.