Lemon Dill Hummus
Blog: www.nextinlime.com
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
- 2 cloves garlic - peeled
- ½ teaspoon 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 cup water and microwave for 2 intervals of 2 minutes each (4 minutes total). Stir after the first spurt to ensure even heating. After microwaving, let them sit in hot water 5 minutes then drain and set aside.
- In a food processor or blender combine tahini, dill, lemon juice, thai 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.
- 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 plate or bowl. Then drizzle a little olive oil, sprinkle some chopped fresh dill and top with reserved chickpeas. Enjoy with pita bread, chips or vegetable sticks.
Notes
Note A: Cooking chickpeas – ¾ cup of dried chickpeas will give you about 1.5 cups cooked, which is equivalent to 1 (15-ounce) can. They double in size. Soak overnight with ½ teaspoon of baking soda, then drain and rinse. Put in an Instant Pot or pressure cooker, cover with water, and cook on high for 50 minutes. That’s a longer cooking time than most recipes call for, but it’s how you get the creamiest, most buttery hummus.