Lemon Dill Hummus Recipes

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LEMON DILL HUMMUS



Lemon Dill Hummus image

So fresh and delicious! This Mediterranean Lemon Hummus is perfect as an appetizer with veggies, pita chips or your favorite healthy chip. My family adores eating this in sandwiches too.

Provided by Heather

Categories     Appetizer     Condiment

Number Of Ingredients 8

1 15 oz can chickpeas (*drained and rinsed)
1/4 cup extra virgin olive oil
4 cloves garlic
2 tbsp tahini
zest of 1 lemon
1/2 cup lemon juice
1/2 tsp sea salt
1 tbsp dried dill

Steps:

  • Add first 5 ingredients to a food processor and process for about 1 min. Using the pouring spout of the food processor drizzle in lemon juice while processor in running. Sprinkle in salt and dill and process until smooth.

Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 197 mg, ServingSize 1 serving

LEMONY DILL HUMMUS DIP



Lemony Dill Hummus Dip image

Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.

Provided by Food Network Kitchen

Categories     appetizer

Time 9h20m

Yield 8 servings

Number Of Ingredients 12

8 ounces (about 1 heaping cup) dried chickpeas
2 teaspoons baking soda
3/4 cup tahini
Juice of 3 lemons (about 1/2 cup)
3 cloves garlic
1/2 cup packed fresh dill fronds
Kosher salt
1/2 cup ice water
1/4 cup whole-milk Greek yogurt
1 medium radish, very thinly sliced
2 tablespoons capers in brine, drained and patted dry
Pumpernickel bread and sliced cucumbers, for serving

Steps:

  • Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
  • The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
  • Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
  • Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
  • Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.

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