Lemony Dill Hummus
Prep time
Total time
Recipe type: Dip, Appetizer, Condiment
Serves: about 2 cups
  • 1 14 to 16 ounce can chick peas
  • 1 large garlic clove, peeled
  • 1 teaspoon salt
  • 10-15 grinds fresh black pepper
  • ¼ cup tahini
  • 3 tablespoon olive oil, plus a bit more to drizzle over the top
  • Juice of 2 lemons
  • 2 - 3 tablespoon chopped fresh dill*
  • 3 or 4 medium cucumbers
  1. Drain the chick peas, reserving ¼ cup or so of the liquid - rinse the chicks peas and allow to drain for a couple minutes
  2. Dump the chick peas in the food processor
  3. Add the garlic clove, salt, pepper, tahini, olive oil and lemon juice.
  4. Process for a minute or two, until the hummus is very smooth, scraping down the sides a few times.
  5. Add the dill to the processor and run it another 30 seconds.
  6. If the hummus seems too thick, you can gradually add the reserved chick pea liquid to thin it down a bit - I usually end up adding back a couple of tablespoons.
  7. Scrape the hummus into a bowl, and refrigerate for at least an hour, so it can chill and the flavors can blend. It will keep for at least 4 or 5 days, so you can make it ahead if you like - just stir it again before serving.
  8. Cut the cucumbers into slices, spears or chunks and serve with the hummus. I like to drizzle the top of any hummus with a bit of extra olive oil, but that is purely optional
* I actually only say to chop the dill, so I can give you an idea of how much to use. I don't chop it at all - just throw in a few tender heads, and lot of fronds, or just a bunch of either is that is what I have on hand. Dried dill will work, though it won't have the same flavor, and I would make it a day ahead in that case, to give the dill a little more time to hydrate and impart more flavor.
Recipe by The Creekside Cook at https://thecreeksidecook.com/lemony-dill-hummus/