Lemon Dill Hummus with Yogurt
Bring a taste of pure sunshine to the table with this creamy, bright, tangy Lemon Dill Hummus with Yogurt.
- Prep Time: 15
- Blending Time: 8
- Total Time: 23 minutes
- Yield: 2 cups 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Ingredients
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- 15.5 ounces chickpeas, drained and rinsed
- 3 tablespoons fresh dill, roughly chopped
- 1 large garlic clove, roughly chopped
- 1/4 cup lemon juice
- 3 tablespoons tahini
- 2 ice cubes
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt or more to taste
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
Instructions
- Use your thumb and forefinger to pinch off the outer skin of the chickpeas.
- Add all of the ingredients except for the olive oil and the Greek yogurt to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides occasionally. It should take around 3-5 minutes.
- Add the Greek yogurt and blend.
- With the food processor running stream in the olive oil. Continue to blend until completely combined and creamy.
- To serve, garnish with additional smoked paprika, lemon zest or slices, and more fresh dill.
Notes
- Keep this hummus stored in an airtight container in the refrigerator. It will last 5-7 days.
- Instead of smoked paprika you can add sumac to this hummus for an even brighter flavor.
Find it online: https://beachgirlgrills.com/lemon-dill-hummus-with-yogurt/