• Jackie Lede

Spring Lemon Dill Hummus


This is an easy make ahead snack for the week, also perfect to bring to parties as a healthy option to share. The flavours are bright and fresh, just like Spring.


This makes a larger serving. If it is just for one person, you could freeze half or cut the recipe in half.


There are many ways to use this recipe up! Serve with whole grain crackers (I like Mary's) or veggie slices. Add a spoonful to your meals for extra flavour. Spread on some sourdough toast. Get creative.


1 - 28oz can of chickpeas (BPA-free)

6 tbsp tahini

½ cup fresh dill

½ cup fresh lemon juice

3 tbsp garlic olive oil or regular olive oil

1 crushed clove of garlic (if you are using garlic oil you can omit the clove if you want, for people following low Fodmap diet or that have SIBO)

1 ½ tsp sea salt

½ tsp turmeric

½ tsp pepper

Water for consistency


Put all ingredients in a food processor. Add water until desired consistency is obtained. Enjoy!

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