This Lemon & Dill Hummus is delicious, healthy, and incredibly easy to make. You can improvise with whatever herbs or flavors you like. Some people like their hummus plain with a little seasoning, others like roasted garlic, dried tomatoes, fresh herbs, etc. I recently bought a dill plant at the farmer’s market and decided to add fresh dill and lemon to my hummus. I also used Tahini. Not all hummus recipes use Tahini, but I like the flavor that it adds to the hummus. What is Tahini? Tahini is a paste of ground sesame seeds. It looks kind of like peanut butter, and you only need to add a little bit to your batch. You can find Tahini in the international food aisle in your supermarket. Don’t be dismayed by the price of it though - the bottle will last a long time in your refrigerator and will generate numerous batches of hummus. Enjoy!
- 2 (16-ounce) cans chickpeas, drained
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp freshly chopped dill leaves
- 1 tsp ground cumin
- A few dashes of hot sauce
- Salt and freshly ground black pepper
- Pita wedges or vegetables to accompany
- In a food processor, add 1 can of beans, tahini, olive oil, lemon juice, dill, cumin, and hot sauce. Pulse until smooth.
- Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper.
- Serve hummus with pita wedges or vegetables.