Yields1 Serving
 1 15 oz. can chickpeas, drained and rinsed
 1 tablespoon tahini paste
 1 lemon, zested and juiced
 1 clove garlic, minced
 1/4 cup olive oil
 2 tablespoons fresh dill, chopped
 1/4 cup scallions, chopped
 Salt and pepper to taste
Prep:
1

Drain and rinse chickpeas.

2

Zest and juice lemon.

3

Chop dill, scallions, garlic.

Make:
4

Add chickpeas, tahini, 1 teaspoon lemon zest, juice of lemon [about 3 tablespoons], and garlic to a food processor. Pulse until combined.

5

Run processor while adding olive oil and continue running until hummus is smooth, stopping to scrape down sides. Taste and season with salt and pepper. Add more lemon juice if desired.

6

Add dill and scallions and pulse to combine. Do not run too long or the dip will turn green.

7

Serve with you favorite vegetables.

Ingredients

 1 15 oz. can chickpeas, drained and rinsed
 1 tablespoon tahini paste
 1 lemon, zested and juiced
 1 clove garlic, minced
 1/4 cup olive oil
 2 tablespoons fresh dill, chopped
 1/4 cup scallions, chopped
 Salt and pepper to taste

Directions

Prep:
1

Drain and rinse chickpeas.

2

Zest and juice lemon.

3

Chop dill, scallions, garlic.

Make:
4

Add chickpeas, tahini, 1 teaspoon lemon zest, juice of lemon [about 3 tablespoons], and garlic to a food processor. Pulse until combined.

5

Run processor while adding olive oil and continue running until hummus is smooth, stopping to scrape down sides. Taste and season with salt and pepper. Add more lemon juice if desired.

6

Add dill and scallions and pulse to combine. Do not run too long or the dip will turn green.

7

Serve with you favorite vegetables.

Lemon Dill Hummus