This easy lemon dill hummus is super smooth and creamy, flavored with lemon and fresh dill! Serve with pita chips, crackers, veggies, or use as a sandwich spread.
Total Time:22 minutes
1-2 cloves fresh garlic, sliced
juice of 1lemon
1 can chickpeas, drained and rinsed
1/2 teaspoonbaking soda
2 tbspolive oil, plus more for serving
3-4 tbsp fresh dill
salt and pepper, to taste
Macerate garlic. Place sliced garlic in the base of a food processor with the lemon juice. Allow to sit in the lemon juice while you cook the chickpeas.
Cook the chickpeas. Place the chickpeas and baking soda in a small pot and cover with water. Bring the water to a boil and reduce to a simmer, and allow the chickpeas to boil for 12 minutes. This will soften the chickpeas and encourage their skins to fall off naturally. While the chickpeas boil, you can skim the chickpea skins off the surface of the water.
Drain chickpeas & discard skins. Once the chickpeas have boiled, they will look mushy -- that's okay! Drain the chickpeas and rinse them in cool water. If you see any skins, pick them out and discard. It doesn't have to be perfect!
Combine & blend. Combine all ingredients in a food processor or high-speed blender, and blend for a full minute. Add ice water through the food processor feed tube or directly into the blender. Then, blend again for one more full minute. Taste and add more salt if needed.
Serve. Spoon the hummus onto a platter and use the back of a spoon to smooth and create some shallow crevices in the surface. Drizzle olive oil over the top and allow it to pool within the crevices - YUM! Sprinkle with more fresh dill and freshly cracked pepper.
Boiling the chickpeas. Because of the baking soda added to the boiling water, sometimes it can boil over. Just keep the chickpeas at a simmer and keep an eye on it, stirring occasionally, and this should keep it from boiling over.
Store Instructions. Store hummus in an airtight container and drizzle a thin layer of olive oil over the top to keep the surface fresh. Enjoy within 8 days.
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