For my book club this past weekend, I made Lemon Dill Hummus.
I used to dislike dill. Or maybe I never really ate dill except for dill pickles, which I hate, so I thought I also hated dill the herb.
Lately, it turns out I really love it. I love tzatziki (although I make mine without mint), and I love dill potato salad (hold the mayo).
Rather than look up a recipe, I mentally adapted my typical hummus recipe. It turned out pretty good, although very lemon-forward.
Lemon Dill Hummus
Ingredients
- 1 can chickpeas
- 1/4 c olive oil (can sub aquafaba–the liquid from the canned chickepeas–if you’d prefer no oil)
- 2 tbsp tahini
- 1/2 c fresh lemon juice
- 1/2 teaspoon garlic powder (you can use fresh garlic, but it often overpowers the hummus)
- 1/2 c dill, split in half
- dash of salt
Directions
- Remove the stems from dill and chop 1/4 c of dill. Put aside.
- Mix everything else in a high-powered blender or a food processor until smooth. I generally add the olive oil slowly so that I can get just the right consistency (by adding more or less than the amount in the recipe).
- Stir in the remaining dill by hand, transfer to serving dish, and garnish with any remaining dill.
I served this hummus with plain pita chips, and garlic-parmesan pretzel crisps. It would also be good with cucumber slices or carrots.
As I mentioned, it came out very lemony. If I were making it again, I might switch it to 1/3 c each of olive oil and lemon juice, and then use olive oil or aquafaba to thin it to your desired consistency.
Originally, I had planned to also serve tzatziki dip as well. However, due to time constraints, I didn’t get to it. I will be making it later this week along with some tofu, and I’ll try to share some photos and a recipe when I do.