Lemon Dill Hummus

Votes: 1

Time: 9 hours 20 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 254, total fat 14 G., saturated fats 2 G., proteins 11 G., carbohydrates 24 G., fiber 6 G., cholesterol 1 mg, sodium 404 mg, sugar 4 G.

Dill, garlic, and lemon give this hummus a Scandinavian flair. It's made with dried chickpeas instead of canned, giving the dip a creamy texture, and a dollop of yogurt makes it even smoother. Serve hummus with smoked salmon, hard-boiled eggs, and pumpernickel toast for a delicious brunch or mid-afternoon snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g (about 1 cup) dried chickpeas
2 teaspoons of baking soda
3/4 cup tahini
Juice of 3 lemons (about 0.5 cup)
3 cloves of garlic
0.5 cups tightly packed dill (without stems)
0.5 cups of ice water
1/4 cup whole milk Greek yogurt
1 medium radish, very thinly sliced
2 tbsp. capers, dried
Pumpernickel and cucumber slices, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpeas, tahini, lemon juice, radish, dill, yogurt, capers

Cooking the dish according to the recipe:

Place the chickpeas in a large saucepan, cover with 3 cups of water and 1 teaspoon of baking soda, and refrigerate for 8 hours or overnight.
The next day, drain the chickpeas. Rinse them and return them to the pot. Add the remaining 1 teaspoon of baking soda and enough water to cover the chickpeas by about 3 inches. Bring to a boil over high heat, then reduce the heat and simmer, skimming off any foam from the surface, until the chickpeas are very soft and creamy (but not flake apart) when squeezed between your thumb and forefinger, about 40 minutes. If the liquid evaporates during cooking, add more water and continue simmering.

Drain the chickpeas. Let the chickpeas drain in a sieve or colander for about 5 minutes. Place the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, and most of the dill, reserving a pinch for garnish. Add 1.5 teaspoons of salt and pulse until the mixture forms a paste, scraping down the sides of the bowl as needed. With the food processor running, slowly pour in 1/4 cup of ice water and continue to pulse until the mixture is smooth and light, about 5 minutes, adding more water 1 tablespoon at a time until you reach the desired consistency.
Transfer the hummus to a shallow bowl and cover with plastic wrap, placing it directly on the surface of the hummus. Let it sit at room temperature until ready to serve, about 1 hour. The hummus can also be made a day ahead and stored in the refrigerator. Remove the hummus from the refrigerator 30 minutes before serving.
Before serving, remove the film from the hummus. Run the back of a spoon over the surface, creating an indentation. Pour yogurt into the center. Top with radish slices and capers, sprinkle with the remaining dill, and serve with pumpernickel slices and cucumbers.

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