Lemon Hummus

This lemon and dill hummus is full of flavor, fiber, & protein. Replacing the oil found in a traditional hummus recipe with aquafaba (the liquid from the chickpeas) makes this hummus low in fat and calories, too. Pair with some fresh veggies, whole grain pita chips or crackers for a great snack or make it the base for a veggie sandwich.

You can customize the flavor by using more or less lemon, dill, garlic, salt or pepper.

 
lemon-dill-hummus
 

Ingredients

  • 1- 15 ounce can drained (save liquid AKA aquafaba) and rinse

  • 1 T. tahini

  • 1 medium lemon, juiced and zested

  • 1 clove of garlic, minced or 1 T. jarred minced garlic

  • 1/4-1/2 cup aquafaba (liquid drained from chickpeas)

  • 2 T. finely chopped fresh dill

  • 1/4 cup scallion, thinly sliced

  • 1/4 tsp salt

  • 1/4 tsp fresh ground pepper

Directions

1. Drain can of chickpeas, reserving the liquid.

2. Zest and juice lemon. 

3. Slice scallions thinly. Chop fresh dill and garlic

4. In a food processor or blender, add chickpeas, tahini, lemon zest, lemon juice, and garlic and pulse until combined. Scrape the sides as needed and pulse again. 

5. Add aquafaba and blend again until smooth consistency. Add more liquid until smooth. 

6. Mix in scallions and dill to combine with hummus mixture. Salt and pepper to taste.

7. Top with sliced scallions, chopped dill, or chopped garlic for a little extra flavor.

Grab our FREE Plant Based Goodies
if you’re just starting your plant based journey or need a great resource to get your kitchen ready for mealtime success.

Get The E-Guide ->Plant Based Goodies


Screenshot 2018-09-04 21.32.42.png

 

Recipe inspired by Living PlateRx.

 Want more plant based tips & tricks & a place to hang out with people just like you transitioning to a plant based lifestyle?

Join our Face Book group ->Plant Based Simply