Lemon Dill Hummus (without Garlic)
This Lemon Dill Hummus is bright, zesty, and is made without garlic! It comes together in just 5 minutes, and is naturally vegan and gluten-free!
- 1 ½ cups cooked chickpeas (15 oz can)
- ⅓ cup runny tahini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed (or more to taste)
- ½ teaspoon garlic powder (optional, for depth of flavor)
- ¼ teaspoon salt (or more to taste)
- Freshly cracked black pepper
- 1 ½ teaspoon lemon zest
- ⅓ cup dill, chopped
In a food processor or a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic powder, salt, and black pepper. Blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency. You may need to stop and scrape down the sides a few times.
Add lemon zest and dill and pulse a few times just until combined. Taste and adjust the flavor if needed, adding more lemon juice, salt, or black pepper to taste.
Transfer to a bowl, top with desired garnish, and serve!
Fridge: Transfer to a container and store in a refrigerator for up to 6 days.
Freezer: This recipe is not freezer-friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.