If you’re looking for the perfect snack to brighten up your day, look no further than this lemon dill hummus recipe. Its refreshing flavor profile will transport you to a sunny spring day the moment you take a bite.
To me, hummus is one of those foods that is just so much better when it’s homemade. It tastes fresher, it’s more nutritious, and I can easily adjust the ingredients to suit my taste.
Plus, I absolutely love being able to experiment with different flavor profiles. Honestly, you can make just about any flavor of hummus work. Chocolate hummus, anyone?
Anyways, this lemon dill hummus was inspired by the spring season. It’s just starting to warm up here in Massachusetts and I’m embracing all things spring. My garden seedlings are sprouting, my chicks have moved outside, and the hens are laying more consistently.
With all of the work I’ve been up to on the homestead, I need a healthy snack I can eat quickly between tasks. So, insert my lemon dill hummus here.
It’s the perfect energy-boosting, healthy, but still absolutely delicious snack I need it to be. I hope you’ll love it too!
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Why This Recipe Works
- Lemon + Dill- Pairing the bright, citrusy flavor of lemon with the grassy herbaceous notes of dill makes this hummus a spring delight. These two flavors complement each other well and balance out the nuttiness of the chickpeas and tahini.
- Creamy- This lemon dill hummus is super creamy thanks to both the tahini and olive oil. Check out the Tips and Tricks section below for some tips on how to make this hummus even creamier.
- Fresh + Nutritious- Any hummus makes for a healthy snack, but homemade hummus is usually fresher and more nutritious than store bought.
- Quick + Easy- This recipe couldn’t be simpler. Seriously. Just add all of the ingredients to the food processor and you’ll have delicious hummus in less than 10 minutes!
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Chickpeas- Of course, chickpeas are the base of any good hummus recipe. I use low-sodium canned chickpeas that I drain and rinse. You can also use dried chickpeas that you cook yourself. However, I find it’s not worth the hassle if you’re just using them for hummus.
- Tahini- Hummus isn’t hummus without some tahini. Tahini provides the delicious, nutty flavor and creamy texture that is essential to a good hummus recipe.
- Lemon- One of the stars of the show. I use 3 lemons in this recipe because I love the bright pop of lemon flavor each bite provides. If you want a more mild lemon flavor, start with two and taste from there.
- Dill- The other star of the show, dill weed is an herb that is harvested during the spring. It has a subtle grassy flavor that pairs well with lemon and garlic. If you’re not sure about the flavor of dill, start with 1/4-cup and taste from there.
How to Make Lemon Dill Hummus
Here is how to make this lemon dill hummus.
Step 1: Add all ingredients except the chickpeas. Into the bowl of a food processor, add the olive oil, tahini, lemon juice, garlic, dill, and salt. Process on high until emulsified.
Step 2. Add the chickpeas. Add the chickpeas to the bowl of the food processor. Continue to process on high until the chickpeas are well incorporated and the hummus is smooth and creamy. Scrape down the sides of the bowl as necessary.
*Note: The image below shows all the ingredients in the bowl together, including the chickpeas. I was in a rush and dumped the chickpeas in without thinking. Of course, the hummus will still taste amazing, but may be slightly less creamy.
Tips and Tricks
Here are some tips and tricks to help make your lemon dill hummus come out perfect for you.
- Refrigerate- Any flavored hummus is going to be best after refrigerating for a bit. Refrigerate this lemon dill hummus for at least one hour, or ideally overnight. This allows the flavors to meld together and really shine.
- Remove Chickpea Skins- Yes, chickpeas have skins. Removing the chickpea skins results in a smoother finished product. However, I often find it’s not worth the extra effort.
- Emulsify Before Adding Chickpeas- Another method to achieve a creamier hummus is to blend all the other ingredients before you add the chickpeas. I’m not exactly sure why this helps, but it does! And it’s way easier than peeling all of those chickpea skins.
- Taste + Adjust- Everyone has different taste preferences. Some love lemon, while others find it a little overpowering. Some people can’t get enough salt, while others are more sensitive to it. For best results, taste the hummus as you go and adjust the seasonings to your taste.
Here are some substitutions you can try for different dietary needs.
- Refined Oil Free- Omit the olive oil and add either 2 tablespoons of water or aquafaba (chickpea liquid) in its place.
- Tahini (Sesame) Free- Either omit entirely or replace with some extra olive oil. Start with 2 additional tablespoons of olive oil and go from there. You don’t wait the hummus to be too thin.
- Garlic Free- Simply omit the garlic. If you still want the allium flavor, but you just want it a little less overwhelming, try replacing the garlic with some green onion.
- Swap Chickpeas for White Beans- Don’t love chickpeas or maybe you only have white beans on hand? You can swap the chickpeas for white beans in this recipe. However, white beans tend to result in a looser dip so start with only 2 juiced lemons and 1 tablespoon of olive oil.
- Dried Dill- If you’re having a hard time finding fresh dill, you can used 1 tablespoon of dried dill in its place.
What Can I Eat With Lemon Dill Hummus?
- Vegetables- Spring vegetables pair particularly well with this lemon dill hummus. Try sliced radishes, carrot sticks, asparagus spears, or snap peas.
- Whole Grain Crackers- My favorite brand is Mary’s Gone Crackers.
- Sourdough Bread- Especially freshly made from a local bakery – yummy!
- Other Options– Pita chips, tortilla chips, pretzels, rice crackers, naan bread, whole wheat bread, etc.
How Can I Use Up Leftover Hummus?
Hummus isn’t just a tasty dip. Here are a few other ways to use up your lemon dill hummus.
- As a sandwich spread
- Thinned with water and used as a dressing for a salad, grain bowl, or Buddha bowl
- As a creamy pasta sauce
- Mixed into a homemade veggie burger
- Replacement for mayonnaise in tuna, chicken, or chickpea salad
- As a sauce for flatbread pizza
How Long Does Homemade Hummus Last?
Hummus should be stored in an air-tight container and kept in the refrigerator. Since homemade hummus does not contain any preservatives, it generally keeps for anywhere from 4-7 days. However, use your best judgement to determine if your hummus seems off.
Can Hummus Be Frozen?
Yes and no. Hummus certainly can be frozen, but doing so may alter the texture. If you have a bunch of hummus that is about to expire, freeze it in portions. This way, you can use it as a sauce or dressing instead of as a dip.
Can I Make Hummus in a Blender?
Definitely! Before I got my food processor, I made hummus in my blender all the time. Just make sure you have a decently high-powered blender and give it a whirl. You may have to scape the sides down a little more often, but it’s totally doable.
Here is the blender I use.
Nutrition Facts and Benefits
A 1/2-cup serving of lemon dill hummus contains:
- 213 calories
- 7 grams of plant-based protein
- 5.5 grams of dietary fiber
- 14 grams of heart-healthy fats
Filled with plant-based protein, heart-healthy fats, and gut-friendly fiber, hummus is one snack you can feel good about munching on.
Here are a few of my favorite health benefits of this lemon dill hummus.
- Heart-Healthy- Hummus has a few benefits when it comes to heart health. Chickpeas have been shown to help lower bad cholesterol, likely due to their high fiber content. Hummus also contains olive oil, which has been show to reduce the risk of death from heart disease.
- Prevents Anemia – Lemon dill hummus has a few ingredients that play a key role in anemia prevention. Specifically, copper from the tahini, iron from the chickpeas, and vitamin C from the lemon juice and dill weed. Copper is essential for helping the body absorb iron in the gut. And vitamin C helps make the plant-based iron from the chickpeas more bioavailable.
- Anti-Inflammatory- This hummus is packed with inflammation fighting ingredients. Olive oil, tahini, lemon juice, garlic, and dill all contain antioxidants, which help reduce inflammation in the body.
- Gut-Friendly- The dietary fiber in chickpeas has been show to have many positive benefits for your gut. For one, fiber keeps you regular. The fiber in chickpeas can also feed the good bacteria in your gut and promote healthy colon cells.
Equipment I Used
More Hummus Recipes
Lemon Dill Hummus
- Citrus squeezer
- ⅓ cup tahini
- 2 tablespoons olive oil extra virgin
- 3 whole lemons juiced
- 1 clove garlic minced
- ½ cup dill chopped
- 1 ½ teaspoons salt
- 1 29-ounce can chickpeas (garbanzo beans) low-sodium, drained and rinsed
- Combine the tahini, olive oil, lemon juice, garlic, dill, and salt to the bowl of a food processor and process on high until well-combined.
- Add the chickpeas to the emulsion and continue to process on high until smooth and creamy.
- Refrigerate at least one hour or overnight for best flavor. Enjoy!
- If serving to a crowd, top with some extra virgin olive oil, chickpeas, and fresh dill for added wow-factor.
- Serve with fresh vegetables, whole grain crackers, pita chips, pretzels, sourdough, or naan bread.