Best Dill Hummus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DILL HUMMUS AND TOASTED PITA WEDGES



Dill Hummus and Toasted Pita Wedges image

Provided by Sunny Anderson

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 (16-ounce) cans garbanzo beans, drained
1/4 cup plain yogurt
1/4 cup olive oil, plus extra for pita
1/4 cup lemon juice
2 tablespoons freshly chopped dill leaves, plus extra for garnish
1 teaspoon ground cumin
2 teaspoons hot paprika, plus extra for garnish
Salt and freshly ground black pepper
6 pita pockets

Steps:

  • Special Equipment: Food processor
  • Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.

EASY DILL HUMMUS



Easy Dill Hummus image

This is a tangy twist on traditional hummus. Once you see how easy it is to make at home, you'll never break the bank by getting store bought again! Cook time is refrigeration time (if you can wait that long!)

Provided by DreamoBway

Categories     Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
1 tablespoon olive oil
1/4 cup pickle juice (dill)
3 garlic cloves, minced
1 teaspoon dill weed
salt and pepper, to taste

Steps:

  • Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
  • Blend until well combined and creamy.
  • Refrigerate at least 2 hours to allow flavors to develop.

Nutrition Facts : Calories 136.7, Fat 5.5, SaturatedFat 0.7, Sodium 216, Carbohydrate 18.4, Fiber 3.6, Sugar 0.2, Protein 4.5

LEMONY DILL HUMMUS DIP



Lemony Dill Hummus Dip image

Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.

Provided by Food Network Kitchen

Categories     appetizer

Time 9h20m

Yield 8 servings

Number Of Ingredients 12

8 ounces (about 1 heaping cup) dried chickpeas
2 teaspoons baking soda
3/4 cup tahini
Juice of 3 lemons (about 1/2 cup)
3 cloves garlic
1/2 cup packed fresh dill fronds
Kosher salt
1/2 cup ice water
1/4 cup whole-milk Greek yogurt
1 medium radish, very thinly sliced
2 tablespoons capers in brine, drained and patted dry
Pumpernickel bread and sliced cucumbers, for serving

Steps:

  • Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
  • The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
  • Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
  • Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
  • Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.

LEMON-DILL HUMMUS



Lemon-Dill Hummus image

I had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so I cooked the whole bag. A little experimentation yielded this variation on the world's most useful dip/spread. Please use fresh dill. You'll regret it if you don't. Hummus freezes well.

Provided by 3KillerBs

Categories     Spreads

Time 1h

Yield 1 qt

Number Of Ingredients 7

1/2 lb chickpeas (garbanzos)
1/2 cup lemon juice
1/4 cup extra virgin olive oil
1/3 cup tahini
3 garlic cloves, whacked and peeled
2 tablespoons minced fresh dill
1 teaspoon salt (to taste)

Steps:

  • Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
  • Drain, reserving liquid.
  • While chickpeas are still hot, put them into the blender with all the other ingredients.
  • Add 1/2 cup of the cooking liquid and blend on medium speed until it achieves a smooth, peanut-butter-like consistency. Add additional cooking liquid if it seems too stiff.
  • Taste and adjust seasonings if necessary.
  • Best if chilled overnight to develop flavor.

Nutrition Facts : Calories 1243.5, Fat 95.3, SaturatedFat 13.2, Sodium 3067.1, Carbohydrate 83.7, Fiber 18, Sugar 3.2, Protein 26.5

CANNELLINI BEAN & DILL HUMMUS RECIPE - (4.1/5)



Cannellini Bean & Dill Hummus Recipe - (4.1/5) image

Provided by christoph

Number Of Ingredients 11

2 cans (15.5 ounce) cannellini beans, rinsed and drained
1/4 cup plain yogurt
2 tablespoon lemon juice
2 tablespoon olive oil
3 tablespoons fresh dill leaves, chopped
1 scallion, finely sliced
3/4 teaspoon cumin
1 1/2 teaspoon smoked paprika
3/4 teaspoon garlic powder
1 teaspoon salt
3/4 teaspoon black pepper

Steps:

  • Drain and rinse beans. Place all ingredients in a food processor and pulse until smooth and creamy. Chill and serve with vegetables, crackers, pita chips, or flat bread.

DILL HUMMUS



DILL HUMMUS image

Categories     Condiment/Spread     Bean     Appetizer     Low Fat     Vegetarian     Quick & Easy     High Fiber     Healthy     Vegan

Number Of Ingredients 8

2 c Chickpeas, boiled or 1 can (Garbanzo Beans)
2 T. Olive oil
2 T. Lemon juice
1 tsp Lemon zest
2 T. Tahini
1 T. Dill or another herb (optional)
1 T. Cayenne pepper (optional)
1 T. Pine nuts (optional)

Steps:

  • 1. Combine all ingredients, except cayenne pepper & pine nuts, in food processer. 2. Blend until smooth. 3. Dish out. Sprinkle with Cayenne pepper & Pine nuts.

Related Topics