There are some amazing store-bought hummus brands available but honestly, nothing beats freshly made/homemade hummus. I especially love adding some dill and lemon to my hummus to give it a little something extra special, while still being light. Of course, you can use dry beans, but I enjoy the convenience of using canned garbanzo beans. I use this hummus regularly as a base for my veggie sandwich, for a vegetable and dip tray or with chips or crackers. You might want to double down on this recipe because it goes fast!!
- 1 15-ounce can of garbanzo beans, drained and rinsed.
- ¼ cup fresh lemon juice
- 1/3 cup fresh dill, chopped
- 3 tablespoons of tahini
- ½ to 1 teaspoon of sea salt
- 2 to 3 tablespoons of water; depending on how thick or creamy you like your hummus.
- Add all the ingredients to a food processor, except the water, and blend until smooth and creamy.
- Slowly add water until you reach the desired level of creaminess.
- Serve immediately or refrigerate