This Lemon Dill Hummus is the perfect snack to brighten up your day. Naturally vegan and gluten-free, the refreshing flavor profile of this hummus recipe will transport you to a sunny spring day the moment you take a bite. It’s creamy, nutritious, and so easy to make. Made with only 7 ingredients and ready in just 10 minutes!
115.5-ounce canchickpeas (garbanzo beans)low-sodium, drained and rinsed
Instructions
Combine the olive oil, tahini, lemon juice, lemon zest, garlic, dill, and kosher salt in the bowl of a food processor. Process on high until well-blended.
2 tablespoons extra virgin olive oil, 3 tablespoons tahini, 1 whole lemon, 1 clove garlic, 2-4 tablespoons fresh dill, ½ teaspoon kosher salt
Add the chickpeas. Continue processing on high until smooth and creamy, scraping down the sides of the bowl as necessary. Serve immediately or refrigerate to serve chilled.
1 15.5-ounce can chickpeas (garbanzo beans)
Notes
Quick Tip: Refrigerate hummus for at least one hour, or ideally overnight, for the best flavor.
Storage: Store leftover hummus in an airtight container for up to 4 days in the refrigerator.