Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed (or about 1 1/2 cups cooked chickpeas)
- 2 tablespoons tahini
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon olive oil (plus more for drizzling)
- 1-2 cloves garlic, minced (optional, depending on your preference)
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1/4 cup fresh dill, finely chopped (or 1 tablespoon dried dill)
- 1/2 teaspoon ground cumin (optional, for a warm flavor)
- Salt and pepper, to taste
- 2-3 tablespoons water (or more, to reach desired consistency)
Instructions:
1. Blend the Ingredients:
- In a food processor or blender, add the chickpeas, tahini, lemon juice, olive oil, garlic, Dijon mustard (if using), cumin, and a pinch of salt and pepper.
- Start blending until the mixture begins to smooth out. Add water, one tablespoon at a time, to help it blend to your desired creamy consistency.
2. Add Dill:
- Once the hummus is smooth and creamy, add the fresh dill. Pulse a few times to combine, leaving the dill a bit chunky for texture.
3. Taste and Adjust:
- Taste your hummus and adjust the seasoning. If you prefer a stronger lemon flavor, add a little more lemon juice or zest. Adjust the salt, pepper, and dill to your liking.
4. Serve:
- Transfer the hummus to a serving bowl. Drizzle with a little more olive oil and garnish with extra fresh dill or a sprinkle of paprika if desired.
5. Enjoy:
- Serve the Vegan Lemon Dill Hummus with fresh vegetables (carrot sticks, cucumber, bell peppers), pita chips, crackers, or as a spread on sandwiches and wraps.
Tips:
- For a smoother texture: You can peel the skins off the chickpeas for a silkier hummus.
- Add more flavor: A pinch of smoked paprika or cayenne pepper can give the hummus an extra layer of depth and spice.
- Storage: Store in an airtight container in the fridge for up to 4-5 days.
This Vegan Lemon Dill Hummus is light, refreshing, and perfect for any occasion! It’s great as a snack or appetizer and adds a fresh flavor to any meal. Enjoy! đ±đ
