Lemon Dill Hummus

When you can find packages of hummus at the store made with anything from beets to chocolate, it might be time to master making it at home so you know what ingredients are in your healthy dip. And ensuring it actually is healthy. We’re making Lemon Dill Hummus thanks to an abundance of dill in the garden!

Chickpeas

Traditional Hummus, a staple in the Middle East, is having a moment in the Midwest. It’s everywhere and made with almost anything. And like arguments over what is and isn’t a sandwich, there’s plenty of energy spent arguing over what hummus is. Traditional Hummus is made with chickpeas. Any other base; beets, avacados, peppers would formally be a spread or a dip, but the hummus label is liberally applied.

We use chickpeas often. A lot, often. We’ve taken to purchasing in bulk, whether for roasting, curries, salads, or to make Hummus. Chickpeas are a hearty, healthy, fairly neutral base which will allow for a lot of riffing on different flavors and profiles.

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Sesame Seeds and Tahini

The other traditional flavor in Traditional Hummus comes from sesame. Our recipe uses Tahini, which is a condiment made from ground sesame seeds. Tahini is another item which you can either get from the store or make at home. We’ll add a couple of tablespoons from a jar for a quick, traditional Hummus.

Seasoning

You can go in about any direction with the additional seasonings and flavors. Garlic is common. So is Roasted Red Pepper. We started with the basics; chickpeas, olive oil, salt, tahini and garlic then added lemon zest and juice, along with fresh dill to make our Lemon Dill Hummus.

Serving

As one of our Healthy Snacks this week we’re using it to make fresh veggies fabulous, like baby carrots, sliced carrots, celery, or even cauliflower is very nice. Fresh naan, pita chips, or pretzels and crackers will get this fiber and protein rich dip in your mouth without dirtying a spoon.

Try spreading it on a sandwich. It’s a flavorful and healthy replacement for mayo. This easy to make dip, allows you to manage the flavor, salt and oil level when you do it at home. However you eat it, just enjoy it!

This recipe is part of our Healthy Snack Week