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.
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
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.
Recipe inspired by Living PlateRx.