Easy and Creamy Lemon Dill Hummus (vegan)

There's nothing more satisfying than a protein-filled and healthy snack like this homemade Lemon Dill Hummus. This vegan hummus is a wholesome and perfect snack that will keep you full for hours. It's truly the ultimate dip with a creamy texture and bright flavors.

Total Time10

Course: Appetizer, dips, protein snack, snacks

Keyword: dill hummus, healthy hummus recipe, homemade hummus, hummus recipe, lemon hummus, make your own hummus, protein snack recipe

Servings: servings

Calories: 269kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 food processor

Ingredients

1 16oz can of chickpeas, rinsed and drained
⅓ cup creamy tahini
juice from one small-medium lemon
zest from one lemon about one teaspoon
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 garlic cloves, minced (reduce to 1 if you like less garlic flavor)
¼ cup fresh dill, stems removed
a pinch of red pepper flakes
salt and pepper to taste
2-4 tablespoons filtered ice water

Instructions

Add 2-3 ice cubes to about 1/2 cup filitered water. Set it aside.
Start with the chickpeas, and then add all of the remaining ingredients to a food processor and blend until the hummus is creamy and smooth. *Stopping a few times to scrap the edges.
Once the hummus is nicely blended, slowly add the ice water, one tablespoon at a time while the food processor is on. Continue until you have creamy and perfect hummus.
Transfer the hummus to a bowl with a lid, top it with a drizzle of olive oil and store in the fridge until you are ready to eat it.
Enjoy with fresh pita, pita chips, or veggie sticks.

Notes

This hummus dip can be stored in an air-tight container in the fridge for up to a week.

Nutrition