Dill Smoked Salmon Hummus

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Herby fresh dill and flavorful smoked salmon are an incredible flavor pairing in this silky dill smoked salmon hummus! Serve it with crackers, vegetables, or as a spread on a sandwich.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 212kcal

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/2 teaspoon baking soda
2 medium cloves garlic, peeled
1/4 cup freshly-squeezed lemon juice
1/3 cup tahini
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
2 oz smoked salmon, plus a little extra for garnish
2 tablespoons minced fresh dill, plus extra for garnish
2-3 tablespoons ice water
Salt and pepper to taste
Crackers, chips, or vegetables for serving

Instructions

Place chickpeas and baking soda in a medium saucepan and cover with water. Bring to a simmer over medium-high heat, then reduce heat to medium-low and allow to simmer 15-20 minutes until some skins are floating on top of water and chickpeas are puffy.
Drain chickpeas and discard any loose skins. Rinse chickpeas well in cold water until cooled and place in a food processor or blender.
Add garlic, lemon juice, tahini, olive oil, cumin, paprika, smoked salmon, and dill to chickpeas and process or blend on high 3-5 minutes, drizzling ice water as needed through top to make hummus creamy. Season hummus with salt and pepper to taste.
Scrape hummus into a serving bowl and garnish with a few strips of smoked salmon and fresh dill. Serve hummus with your choice of dipper and enjoy!

Notes

Storing Instructions

Store hummus in refrigerator up to 6 days.

Nutrition