Hummus is a staple food in my house. I eat it in some context almost every single day. Sometimes I buy it, but I’ve been so hung up on this lemon dill hummus, I’ve been making my own a lot more, and wow—it is so easy!
You can use this as a flavorful appetizer for a summer cookout, a great side for an everyday meal or as a snack. It can even be used as a spread on a sandwich or toast, top of a salad or alongside veggies.
Its healthfulness is multi-fold. For one, white beans are packed with protein and fiber as well as vitamin B6. The olive oil in here has amazingly diverse health benefits, providing heart-healthy monounsaturated fat and antioxidants. Garlic is another heart-healthy star ingredient with noted cardiovascular and immune benefits. And let’s not forget about that lemon and dill—major flavors happening!
Another great thing is that this keeps for several days so it can be made in advance for an event. As for what to serve it with, try it as a dip for your favorite veggies and whole grain crackers or add it to sandwiches, grain bowls, salads, even omelettes!
Creamy Lemon Dill Hummus
Makes about 2 cups
1 15-ounce can white beans
2 tablespoons tahini
1 tablespoon olive oil
1 clove of garlic
1-2 teaspoons lemon zest
The juice of 1 lemon (about 2 tablespoons)
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
Dash of sea salt
A few grinds black pepper
Combine ingredients in the bowl of a food processor. Process until smooth.
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