This Lemon Dill Hummus is the perfect snack to brighten up your day. Naturally vegan and gluten-free, the refreshing flavor profile of this hummus recipe will transport you to a sunny spring day the moment you take a bite. It’s creamy, nutritious, and so easy to make. Made with only 7 ingredients and ready in just 10 minutes!
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 tastes.
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 some easy 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 You'll Love This Recipe
- Bright Flavors- Pairing the bright, citrusy flavor of lemon with the grassy herbaceous notes of dill, this hummus is 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.
- Fresh & Nutritious- Any hummus makes for a healthy snack, but homemade hummus is usually fresher, more nutritious, and more flavorful than store-bought hummus.
- Ready in 10 Minutes- 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 (a.k.a. garbanzo beans) 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 is made from ground sesame seeds and 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 the juice and zest from a whole lemon in this recipe. I love the bright pop of lemon flavor in each bite.
- 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.
- Garlic- Gives the hummus a punchy garlic flavor that tastes delicious with lemon and dill.
- Olive Oil- Makes the hummus creamy and smooth.
How to Make Lemon Dill Hummus
Here is how to make this lemon dill hummus recipe.
Step 1: Blend all ingredients except chickpeas. Add the olive oil, tahini, lemon juice, lemon zest, garlic, dill, and kosher salt to the bowl of a food processor. Process on high until well-blended.
Step 2. Add the chickpeas. Add the chickpeas. Continue processing on high until smooth and creamy, scraping down the sides of the bowl as necessary. Serve immediately or refrigerate to serve chilled.
Tips for Success
- Let the hummus chill. 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.
- Remove the 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 for seasoning. Everyone has different taste preferences. For best results, taste the hummus as you go and adjust the seasonings to your taste.
Substitutions and Variations
Here are a few ways you can try customizing this lemon garlic dill hummus recipe to fit your diet and taste preferences.
- Chickpeas- Swap chickpeas for white beans, if preferred. For a lower-carb option, replace half of the chickpeas with roasted cauliflower.
- Tahini- Almond butter, cashew butter, and sunflower seed butter have a similar consistency and flavor profile. Alternatively, leave the tahini out entirely and add olive oil.
- Lemon Juice- White vinegar or apple cider vinegar can be used in a pinch, but they won’t give you the same fresh lemony flavor. Since this is a dill recipe, replacing the lemon juice with dill pickle juice might be a fun swap!
- Fresh Dill- If you’re having a hard time finding fresh dill, use 1 tablespoon of dried dill in its place.
- Garlic- Try roasted garlic, garlic-infused olive oil, or ¼ teaspoon of garlic powder.
- Olive Oil- Any neutral-flavored olive oil can be used in this recipe.
- Refined Oil-Free- Omit the olive oil and add either 2 tablespoons of water or aquafaba (canned chickpea liquid) in its place.
- Tahini-Free/Sesame-Free- Either omit entirely or replace the tahini with another seed or nut butter. Alternatively, swap the tahini for a few additional tablespoons of olive oil.
- Garlic-Free- Simply omit the garlic. Green onions, chives, or shallots can be substituted for garlic.
- Spicy- Add a few shakes of red pepper flakes or your favorite hot sauce to give this creamy dip a little kick.
- 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.
What to Serve With Lemon Dill Hummus
- Bread: Pita bread, naan bread, baguette, sourdough bread, breadsticks
- Chips & Crackers: Sourdough Discard Crackers, whole wheat crackers, pita chips, pretzels, tortilla chips, bagel chips, rice crackers
- Vegetables: Spring vegetables pair particularly well with this dill and lemon hummus. Try radishes, asparagus spears, snap peas, celery, carrots, bell peppers, cucumber, and cauliflower.
How to Use Up Leftover Hummus
Lemon hummus with dill is more than just a healthy snack. Here are a few ideas to help you use up any leftover lemon dill hummus.
- Sandwich Spread
- Salad or Grain Bowl Dressing (thin hummus with water)
- Creamy Pasta Sauce
- Mixed into Homemade Veggie Burgers
- Replacement for Mayonnaise in Chicken Salad, Tuna Salad, or Chickpea Salad
- Flatbread Pizza Sauce
Storage and Freezing
How to Store
Store fresh hummus in an airtight container in the refrigerator for 3-4 days. Since homemade hummus does not contain any preservatives, it typically has a shorter shelf life than store-bought hummus.
How to Freeze
While you can freeze hummus, the texture and flavor of the bean-based dip may change slightly once defrosted. To freeze, store individual portions of hummus in airtight containers and freeze for up to 4 months.
To defrost, place the frozen hummus in the refrigerator the day before you want to eat it. Mix well if the hummus appears separated or watery.
Since the texture of the hummus may change after freezing, I recommend using it in recipes, such as veggie burgers or pasta, instead of as a dip.
Frequently Asked Questions
Definitely! Before I got my food processor, I always made hummus in my blender. Just make sure you have a decently high-speed blender and give it a whirl. You may have to scrape the sides down a little more often, but it’s totally doable.
Lemon dill hummus tastes amazing with all of the crackers, bread, and vegetables you would normally dip in hummus. But, this flavorful hummus also makes a particularly delicious sandwich spread.
Lemon juice is used in classic hummus recipes to balance the richness of the tahini and olive oil. It also gives the hummus a brighter, slightly tart flavor.
More Hummus Recipes
Lemon Dill Hummus
- 2 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 1 whole lemon zested and juiced
- 1 clove garlic minced
- 2-4 tablespoons fresh dill roughly chopped
- ½ teaspoon kosher salt
- 1 15.5-ounce can chickpeas (garbanzo beans) low-sodium, drained and rinsed
- Combine the olive oil, tahini, lemon juice, lemon zest, garlic, dill, and kosher salt in the bowl of a food processor. Process on high until well-blended.2 tablespoons extra virgin olive oil, 3 tablespoons tahini, 1 whole lemon, 1 clove garlic, 2-4 tablespoons fresh dill, ½ teaspoon kosher salt
- Add the chickpeas. Continue processing on high until smooth and creamy, scraping down the sides of the bowl as necessary. Serve immediately or refrigerate to serve chilled.1 15.5-ounce can chickpeas (garbanzo beans)
- Quick Tip: Refrigerate hummus for at least one hour, or ideally overnight, for the best flavor.
- Storage: Store leftover hummus in an airtight container for up to 4 days in the refrigerator.