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If you love hummus as much as I do, you’re probably looking for different flavours to switch it up a bit. After all, hummus is a staple food for many plant-based eaters out there. So much so that many jokingly call it one of the plant-based food groups. Well, this week I’ve got a new flavour for you to add to your repertoire. It’s bursting with fresh flavours that will make your mouth happy. It’s also completely vegan, whole food plant-based (WFPB) and oil-free. So, let’s make some savoury dill hummus.

 

 

dill hummus pin image

 

 

 

It Wasn’t Always Love

 

I love hummus. It’s such a versatile food that can be used in so many ways. It’s also pretty cheap and easy to make, which is a huge plus. It wasn’t always like this though. Before going plant-based I was not a fan of hummus. 😱

 

Mostly because it was unfamiliar to me and I was scared to try it. What were chickpeas even? I hadn’t tried those either, so when someone would tell me that it was a dip made from chickpeas, that did nothing to persuade me.

 

When I transitioned into eating WFPB, I decided it was time to broaden my horizons. I didn’t have the best relationship with legumes, and I knew that needed to change. So, I made a commitment to try any and all variations of legume-based foods that sounded appetizing. One of which was a roasted garlic hummus. It was seriously good. Just another food to make me laugh at everything I’d been missing all my life.

 

It just goes to show, even the pickiest eater can learn to love new foods. If you find the idea of eating plant-based intimidating, give yourself some credit and be open to trying new things. 

 

 

Inspiration

 

Fast forward a few years and hummus has become a staple in my house. We use it a lot, for things like dipping veggies, spreading on grilled veggie sandwiches, wraps and more. There aren’t many oil-free varieties in my local stores, so I’ve gotten used to making it myself. It’s always on the list of things to batch cook for the week.  When you eat hummus that regularly, it becomes essential to mix up the flavours so you don’t get bored.

 

I tend to go through phases with ingredients and dill has been on repeat at my house for a little while now. This works well because it turns out my oldest daughter loves dill too. I had to find a way to marry my love of dill with an amazing staple like hummus, so I got to work. The final product turned out better than I could have imagined. I think it’s a match made in heaven. In fact, my dill-loving daughter’s response to trying the final test batch was to slap the table yelling “OMG yes!” with a mouth full of food. I excused the poor manners and took her exuberant reaction as a sign that it was time to share this recipe with you.

 

 

Ingredients

 

Traditional hummus is made with just a few simple ingredients. It typically contains chickpeas, tahini (ground sesame seeds) lemon juice, oil and garlic. To make oil-free hummus that is still creamy and smooth, I use aquafaba. If you aren’t familiar with aquafaba, it’s the liquid from a can of chickpeas, or, alternatively, the liquid they were cooked in (sometimes simmered down to thicken it slightly). It’s a handy ingredient that makes an excellent oil substitute. So, you’ll want to reserve the liquid from your chickpeas to make this recipe. If you’re going the canned route, just be sure to find an unsalted variety as the aquafaba could make this dish too salty.

 

 

To make this savoury dill hummus you will need:

 

Chickpeas, cooked

Aquafaba (from the can or save the cooking liquid)

Fresh dill

Tahini (sesame seeds ground into a paste)

Lemon juice

Garlic, roasted

Onion powder

Chives, fresh or freeze-dried

Salt (optional)

 

 

Roasting Garlic (Without Oil)

 

This recipe calls for roasted garlic, which may feel like a bit of a time sink. I get it, it’s an extra step, but if you’ve ever tasted roasted garlic vs raw, you’ll understand completely why I choose to roast it often. The difference in flavour is life-changing. For this reason, I often roast garlic in bulk and keep the roasted cloves in the fridge.

 

To roast your garlic without oil, peel any loose paper off of the head, cut the top off to expose the top of the cloves beneath. Bake in a 375°F oven for 30-40 minutes, just until the bulbs are brown and softened. If you have an air fryer, the method is even simpler. Peel the cloves and pop them into your air fryer basket. I find about 10 minutes at 400°F does the trick. Be sure to check them partway through as the time varies based on the size of the cloves. You’re looking for soft cloves with browned skins. 

 

 

Making Savoury Dill Hummus

 

Next, drain (and rinse if using canned) the chickpeas, but be sure to reserve either the aquafaba from the can or the cooking liquid, you’ll need it in this recipe.

 

Then, wash and chop your dill. I find the quickest method is to strip the fragrant ends from the stem, gather them up together and use kitchen shears to quickly chop them. You can strip them easily, just take the bottom of the stem between your thumb and forefinger and quickly pull downward on the stem with your other hand. It’s similar to stripping kale from its stem, just a little more delicate.

 

Add all of the ingredients to a blender or food processor and blend until smooth and creamy. You may need to stop periodically and scrape down the sides to ensure everything blends together well.

 

Store in an air-tight container in the fridge. It should keep for about a week or so. 

 

 

dill hummus pin image 2

 

 

Next time you’re looking for a new flavour of hummus, give this one a whirl. It’s full of flavours that will make your tastebuds dance. You may even find yourself pounding on the table shouting “omg yes!” 😉  If so, please let me know in the comments below.

 

 

dill hummus recipe card

Savoury Dill Hummus

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This savoury dill hummus is smooth, creamy and bursting with fresh flavours that will have your tastebuds begging for more.

Ingredients

  • 1 19oz can of unsalted chickpeas, liquid reserved (or 2 cups cooked chickpeas, reserve the cooking liquid)
  • 3/4 cup fresh dill, finely chopped
  • 1/4 cup tahini
  • 1/2 cup aquafaba (or cooking liquid)
  • 3 cloves roasted garlic
  • 1.5 tsp chives, fresh or freeze-dried
  • 1 tsp onion powder
  • 1/2 tsp salt (omit if salt-free)

Instructions

1. To roast the garlic, remove any loose paper and cut the top 1/4 inch or so off of the head of garlic, exposing the tops of the cloves beneath. Place the head of garlic on a baking sheet and bake at 375°F for 30-40 minutes, until bulbs have softened.

OR

Place peeled garlic cloves into your air fryer basket and air fry at 400°F for 5-10 minutes (depending on the size of the bulbs) until the cloves are browned and softened.

2. Add all ingredients to a blender or food processor (including roasted garlic cloves), and blend until smooth and creamy. Stop as necessary, to scrape down the sides and ensure even blending.

3. Store in an air-tight container in the fridge. It should last about a week or so.

 

Made this recipe? Be sure to tag me on Instagram (@mentalforlentils) and use #mentalforlentils. I love getting a peek at what you’re cooking up in your kitchen.

 

 

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