Lemon dill hummus

By Kim D'Eon
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Fresh herbs are great anti-inflammatory foods, as they cleanse our blood and protect us from irritants. Toss a handful of herbs into your hummus and bam; you have a great anti-inflammatory dip!



  • 1 cup chickpeas
  • 3 tablespoons tahini
  • Juice of 2 lemons (about 50 - 60 millilitres)
  • 1 tablespoon olive oil
  • 1 clove garlic (minced or crushed)
  • 2 tablespoons water (or to desired consistency)
  • 1/2 teaspoon sea salt
  • 1 cup of loosely packed chopped fresh dill


  1. Place all ingredients into food processor and blend until mostly smooth. Bits of dry chickpeas will stick to the side. Open your food processor and scrape down the sides with a silicone spatula (add more liquid if necessary). Then, replace the lid and puree again until smooth like butter.  Finally spoon the mixture into a bowl and drizzle with olive oil and garnishes like paprika, hot sauce or parsley.


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