Easy Lemon Dill Hummus

This easy and quick lemon dill hummus recipe is so flavorful, fluffy and creamy. We love it as a healthy dip with veggies and crackers, but also makes for a tasty spread for sandwiches or dressing for salads and bowls. Naturally vegan and gluten-free and packed with nutrients.

While I love homemade hummus of any kind, I think that none of them can beat a simple lemon dill hummus.

When making it myself, I enjoy flavoring hummus with extra veggies for a boost in nutrients and color (such as this broccoli hummus) or even my husband's favorite, adding kimchi to make a spicy kimchi hummus with a nice kick. 

But this time, I kept it quite simple: the brightness from the lemon and the unique flavor of fresh dill pair with garlic to flavor this simple hummus recipe so beautifully. It makes for an immensely healthy chickpea dip that's also oddly addictive. 

And even though I did not include oil in this homemade hummus, the smoothness of the dip is quite unbelievable. I have often praised the richness and creaminess of this oil-free hummus made with butter beans and in this classic hummus recipe, I'll demonstrate how to recreate that same delightful texture with a simple trick while using chickpeas. 

It is light, smooth and incredibly velvety. Almost as if it was whipped. 

It makes for a perfect make-ahead healthy snack idea that will help you make wholesome choices later when craving something satisfying and savory. You can also use this hummus recipe as a sandwich spread or in pasta dishes, burgers, grain bowls, and much more.

Let me know if you gave it a try! ❤️

Why you will love this recipe

• Easy and quick recipe done in minutes
• Healthy dip recipe: packed with fiber, plant-based protein, vitamins and healthy fats
• Full of flavors and satisfying
• Made using simple ingredients
• Can be served in many ways
• Versatile
• Great for meal-prep
• Naturally vegan, vegetarian and gluten-free

Ingredients you will need

(See below in the recipe card for the measurements)

• Chickpeas (also called garbanzo beans): I used canned chickpeas for convenience, although you can also cook your own chickpeas for making this recipe. Just make sure they are cooked properly until very tender for best creamy texture.
• Tahini (sesame seed paste): adds an amazing nutty flavor and also helps whip the hummus to a super creamy texture. Tahini also is rich in healthy fats, which boosts the chickpea dip with more nutrients.
• Lemon: fresh lemon juice is a classic in making hummus and adds amazing bright flavors.
• Fresh garlic: I only used 1 garlic clove, but feel free to add more if you are looking for a more garlicky hummus recipe.
• Fresh dill: the featured ingredients in this recipe! Fresh dill works much better than dried dill for making this dip.
• Ice water: once all the other ingredients are processed, ice water is added to help reach the desired consistency but also, it creates an unbelievably light and creamier hummus. Simply add a few ice cubes to a small glass with cold water and let it sit for 5 minutes before using.
• Salt

How to make an easy lemon dill hummus recipe

(See below in the recipe card for the full recipe)

You can whip up a batch within 5-10 minutes! 

Prep the ingredients

Drain the can of chickpeas and rinse the beans. Make sure to drain them well.

Clean and chop the fresh dill. Remove the larger stems.

Process

Add the garlic to a food processor and pulse/process until broken down in small pieces. This makes sure there are no larger pieces of garlic left in the hummus.

Then, add the chickpeas, lemon juice (start with half a lemon), tahini and salt. Process until as smooth as you can. You will have to take 1-2 breaks to scrape the walls and bottom of the food processor.

Adjust the consistency and add the dill

Once the mixture is smooth, then add some ice water to the food processor through the feeding tube while blending.

Start with one tablespoon, and then add extra water until it reaches the desired consistency (keep processing for 30-60 sec). The texture should turn super light, fluffy and almost whipped.

Then, add the dill and process again until incorporated. At this point, you can leave the dill pretty "visible" or process it until almost completely blended, it is up to you. Taste to adjust salt and feel free to add extra lemon juice for a more tangy flavor. Transfer to a serving bowl and enjoy with fresh veggies, crackers and pita bread!

Helpful tips

• If you do not want to see any specks of dill within the hummus, then you can also simply add the fresh herbs at the beginning alongside the chickpeas. The hummus might turn to a pale shade of green.
• As mentioned above, I do not add olive oil to homemade hummus, but if you want to, you can add a small amount to the food processor.
• Add as much water as needed to reach the desired consistency. For a thinner hummus, you might need to add 3-5 tablespoons compared to a thicker version where you might only need 1 tablespoon.

Serving suggestions

Hummus can be served in so many ways! You can make a batch on the weekend when you have more time and use it for snacking or lunchtime during a busy week.

Here is how you can serve it:

• Dip: our favorite way to serve this hummus. You can make it look pretty by topping the bowl of hummus with more chopped fresh dill, ground black pepper, sesame seeds and some extra chickpeas (just keep a few aside before adding to the food processor). If you are not following an oil-free diet (or whole food plant-based diet), then you can also drizzle a small amount of high-quality olive oil over the top of the hummus. Serve with veggies like cucumber, celery or carrots and also crackers, pita chips or pita wedges.
• Spread: hummus can be such a great way to boost sandwiches with more nutrients and flavor. Swap the mayo for this dill hummus when making tortilla hummus rolls, burgers, breakfast sandwiches, falafel gyro and more.
• Dressing: hummus is the best improvised healthy dressing to use for salads and buddha bowls! Simply add a little more water, whisk well and repeat until you reach a pourable consistency. For a flavor closer to a vinaigrette, then add more lemon juice as well.
• Pasta sauce: this might sound a little odd, but hummus also is amazing to toss in pasta, making it a perfect speedy weeknight dinner. Simply add the hummus to freshly cooked and still warm noodles and add a little touch of pasta cooking water to loosen up the consistency. Check out this pasta hummus recipe for inspiration!

As a side note, I think this hummus is best when not super cold and even at room temperature as it is less soft when enjoyed straight from the fridge. 

Variations

That's the beauty of making your own hummus: you can adjust/tweak/boost/flavor just the way you want! Try different additions and experiment, there is no going wrong.

Here are different ways to customize your hummus recipe:

• Beans: a classic hummus is made using chickpeas, but I have made hummus using other white beans and it works very well too. You can make this recipe using navy beans, cannellini beans or butter beans.
• Fresh herbs: if you are not a fan of dill but like the idea of making a hummus filled with fresh herbs, then simply swap for parsley or cilantro.
• Spices: you can add a dash of paprika, cumin, cayenne pepper or turmeric to your hummus.

Storage tips

This hummus recipe stores very well for 4-5 days in an airtight container in the fridge. Stir well before using and if you have extra time, you can also let it come to room temperature or close to it before enjoying it so it is softer.

FAQs

Can I make it without tahini?

Yes, you can! Tahini brings that distinctive flavor and amazing creamy texture, but it is not essential to make a delicious hummus recipe. If skipping it, then you will have to add some extra iced cold water to make it smooth.

Can I use a blender instead of a food processor?

Yes, you can! I expect that you will have to take more breaks to scrape the sides and bottom of the blender so the mixture blends to a very smooth texture, but otherwise, it should work well. Using a high-speed blender will also help make the texture super velvety.

Do I have to remove the chickpea skins first?

For an extra creamy hummus, yes, you can peel the chickpeas first. If the skins do not come off easily, then you can boil the chickpeas for 5 minutes or so, drain and try again, it should be easier. That being said, I never do this extra step because, well, life is busy and I find that it does not make such of big difference that's worth that extra time and effort.

More dip recipes you might like

• Red kidney bean hummus
• Sunflower seed cream cheese
• Edamame guacamole
• Vegan rotel dip
• Roasted mango habanero salsa
• Baba ganoush without tahini
• Avocado green goddess sauce
• Hawaiian cheese ball dip
• Vegan tzatziki

I hope you like this lemon dill hummus recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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