This easy lemon dill hummus recipe is bright, fresh and perfect for snacking. Made with just 5 ingredients + packed with plant based protein.
Can’t stop, won’t stop making fun, delicious, nutritious dip recipes for you. Hummus is a household favourite around here and I’m always looking for new flavour variations to switch it up!
Say hello to this simple, refreshing, protein packed lemon dill hummus! It’s bursting with fresh lemon flavour, slightly zesty and perfect for spring time. It’s ready in under 10 minutes, is completely vegan and oil-free. Serve it up with veggies, chips, crackers, and anything you’re heart desires at your next get-together and watch everyone devour it.
Ingredients you’ll need:
All you need to make this lemon dill hummus recipe are 5 key ingredients:
- Chickpeas: the main ingredient for all hummus recipes! Make sure to reserve the liquid that comes in the can.
- Tahini: the key ingredient in hummus for its classic flavour and smooth, creamy texture.
- Lemon: we use the juice and zest of one lemon for this batch!
- Fresh dill: make sure to use fresh not dried
- Garlic: for a little kick
- Salt + pepper: to enhance the overall flavour of the hummus
- Olive oil: to drizzle at the end.
How to make lemon dill hummus
You can make your hummus in either a food processor or high-powered blender.
Add to blender: Add the chickpeas to your blender along with 1/3 cup of the reserved chickpea liquid, tahini, lemon juice, zest, dill, garlic, salt and pepper to a high speed blender or food processor.
Blend: Turn your blender on high and blend until smooth and creamy. Scrape the sides of the container to incorporate any unmixed chunks. Give it a taste and add more seasoning if necessary. If you’d like a thinner consistency, slowly add ¼ cup of cold water until it’s your desired consistency.
Serve: Add the hummus to a serving bowl. Drizzle with olive oil and garnish with finely chopped dill and lemon zest. Serve immediately, or cover and refrigerate for later.
Variations:
You can easily change this recipe around, here are some ingredient variations you can use to intensify or modify the flavours
Herbs: swap fresh dill for basil, parsley for even coriander (cilantro).
Garlic: instead of raw garlic, try roasted garlic cloves for a stronger deliocus garlic flavour. So good!
Spicy: Spice up your hummus by adding a tablespoon of chili paste or teaspoon of chili pepper flakes to your hummus before blending.
How long does hummus last?
To store: this dill hummus will keep in the fridge for about 1 week in an airtight container. I recommend drizzling a thin layer of olive oil over the top before sealing the container to keep it fresh.
FAQ
Does hummus freeze well?
You can absolutely freeze homemade hummus and thaw when you’re ready to use it. But, the longer the hummus is frozen, the more the texture changes. I find it tastes best fresh!
How to serve hummus?
Hummus is best served with extra virgin olive oil drizzled on top. Enjoy alongside crackers, pita chips, and raw or roasted veggies! You can also serve it on toast, or as a sandwich/wrap spread.
Other hummus recipes to try:
Roasted Carrot Sriracha Hummus
If you try this dill hummus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Lemon Dill Hummus
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Serves 6
- Category: Dips, snack
- Method: Blend
- Cuisine: Mediterranean
Description
This lemon dill hummus recipe is bright, fresh and perfect for snacking. Made with just 5 ingredients + packed with plant based protein.
Ingredients
- 1 can chickpeas, rinsed
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest/peel
- 1/4 cup fresh dill, chopped
- 3 tablespoons tahini
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cold water, to reach desired consistency
Instructions
-
Add all of the ingredients to a food processor or high speed blender, and blend until smooth. Add extra water to thin out if needed.
-
Garnish with extra fresh dill and lemon zest if desired. Serve with crackers, pita bread or various cut vegetables.
Notes
- Store leftover dill hummus in an airtight container in the fridge for up to 1 week. Drizzle a thin layer of olive oil on top to keep it fresh.
Very nice! I used aquafaba instead of water and added 1 minced clove of garlic.