Lemon Dill Hummus (Oil-Free!)
Creamy, bright, and fresh! A simple but flavorful hummus that's great spread on sandwiches or served as a dip with vegetables, crackers, or pita bread.
Servings6 (1/4-cup servings)
Ingredients
- 15 oz. can garbanzo beans
- 1-2 Tbsp. aquafaba*
- 1/4 cup lemon juice (about 1 1/2 lemons)
- 1/4 tsp. lemon zest (optional)
- 3 Tbsp. tahini
- 1 clove garlic, minced
- 1/4 tsp. fine grain salt
- 1/4 cup fresh dill
Instructions
- Open the can of garbanzo beans and reserve 2 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.
- Add all ingredients except fresh dill to a high-speed blender or food processor. (Start with 1 Tbsp. aquafaba and add more as desired for a thinner hummus.) Blend until creamy, about 20-30 seconds.
- Add fresh dill, then pulse a few times to incorporate it. Taste and adjust flavors if desired. Add a pinch more salt if the flavors don't quite pop.
- Store leftovers in a sealed container in the refrigerator.
Notes
*Aquafaba: This is the thick liquid in the can of garbanzo beans. Instead of olive oil, I include aquafaba to help thicken & bind the mixture. It also makes the texture smooth, creamy, and fluffy. Use as much or as little to achieve desired consistency.
Yield: Recipe makes about 1 1/2 cups hummus.
Serving: Enjoy as a dip with veggies, crackers, pita wedges, or dolloped on salads. Or try it as a healthy spread on sandwiches & wraps.
Nutrition Per Serving (Estimate)
Calories: 111 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 164 mg | Fiber: 4 g | Sugar: 0.3 g | Vitamin A: 167 IU | Vitamin C: 6 mg | Calcium: 41 mg | Iron: 1 mg