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.
Servings: 6 servings
Calories: 269kcal
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
Serving: 0.33cups | Calories: 269kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 306mg | Fiber: 6g | Sugar: 4g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 3mg
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