Summertime Lemon and Dill Hummus
Author: Brittany Williams
- 1 1/4 cup canned or cooked Chickpeas rinsed and drained
- 1/4 cup Avocado Oil
- 3 tbsp Lemon Juice
- 2 tbsp fresh Dill
- 2 tbsp Sour Cream or Greek Yogurt
- 1/2 tsp Cumin
- 1/4 tsp Paprika
- 1/4 tsp Sea Salt
- pinch of Cayenne Pepper
Add all of the ingredients to a wide mouth mason jar.
Using an immersion blender, blend until smooth.
Serve with tortilla chips and vegetables. Store in the refrigerator for up to a week.