Vegan Onion and Dill Hummus

Onion and Dill Hummus

Oil-free, Gluten-free, Soy-free,


TGIF! I always get a little lazy on Friday afternoon and I tend to be running out of groceries. Vegetables and crackers with hummus is the prefect lazy Friday afternoon snack or dinner that is still healthy. This came together in about 20 minutes so it’s easy to make on a lazy day but you could also make it ahead. I think this would also make a great addition to a sandwich!

The hummus you find in the store is typically made with oil but you can make hummus without it and it will still be really good. I happened to have sesame seeds when I was making this so I made my own tahini for this. Tahini can be made with or without oil so I made an oil free version. I had 1 1/4 cups of un-hulled sesame seeds and I processed them in my food processor adding water until I got the smooth consistency I was going for. The amount of water you need may depend on which food processor you use since they are all a little different. I want to try this out again with the hulled sesame seeds because they are apparently better to use and maybe I can post an actual recipe!

I’ve mentioned before that I really like dill which is why I decided to try out this combination. I really like how it turned out and hope you do too! I’m snacking on this as I write this post and these Mary’s Organic Crackers Super Seed Everything crackers go really well with it, just so you know!

Something I didn’t happen to have was lemons or lemon juice which is a staple for hummus. I replaced it with apple cider vinegar and it worked but lemon juice is definitely preferable!

Tip: When you are draining the can of chickpeas, strain the chickpea liquid into a jar and keep it refrigerated. This liquid is called Aquafaba and it can be used as an egg replacement and I will be making recipes using this in the future.

If you try this out, let me know what you think! You can also tag me on instagram with your recreation @nicolemgallant. Hope you enjoy! 😊 Herbivore Botanicals


What You Need

Food processor or blender
Frying pan


1 540 ml can chickpeas (about 2 cups)
1/2 large yellow/white onion, roughly chopped (or about 1 cup)
4 cloves garlic, minced
1/2 cup tahini
1/2 tsp salt
Juice of half a lemon (or 1 tsp apple cider vinegar)
1/4 cup cold water
2 tsp dried dill weed
pinch of cumin
1. In the frying pan, add the onions with a 1/4 cup of water and turn heat to medium. When the water has almost evaporated (after about 5 minutes) add the minced garlic and let cook about 30 seconds to a minute. Remove from heat and transfer to the food processor or blender right away.
2. Add chickpeas to the food processor with the onion and garlic and process a minute or two.
3. Add tahini, salt, lemon juice, cold water, dill weed, cumin. Process until smooth or to your preferred consistency.Follow me on Bloglovin!

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