Bright, smooth, and creamy, this citrusy lemon dill hummus comes together quickly and easily with only a handful of ingredients! It’s perfect for snacking on, as an appetizer, as a dip, as a spread, and more! Light and refreshing, you’ll want to make this hummus on repeat.
From pita chips to crackers to toast to sliced veggies, this lemon dill hummus goes with everything! I’m so obsessed with this lemon dill version of hummus and will put it on anything just so I don’t eat it by the spoonful on its own!
Why You’ll Love This Recipe
- It only takes a handful of ingredients to make, but it is packed full of flavor! You might already have most of everything in your pantry!
- Hummus is such a quick and easy recipe that doesn’t require a ton of work. Just add everything to the food processor and blend!
- There are so many ways to use this lemony hummus. Enjoy it as an appetizer, spread it on some toast, in a pita pocket, in a wrap, in a sandwich, and more!
Ingredients You’ll Need
chickpeas — for ease, you can use a can of chickpeas. If you’d like, you can use homemade chickpeas. I love using my instant pot to cook chickpeas as I find it more flavorful. If using canned chickpeas, make sure to drain and rinse them well. You’ll need around 1½ cups of chickpeas which is usually around one 15 oz can. This recipe is very flexible so any extra chickpeas is fine if you can’t find a 15 oz can.
fresh lemon juice and zest — I recommend using fresh lemon juice as you’ll need the lemon for lemon zest anyway, and fresh lemon juice tastes brighter, tangier, and doesn’t have a slightly bitter aftertaste that some bottled versions have.
dill — I highly recommend fresh dill over dried dill. If you’re not a fan of the hummus looking a bit green, you can chop and stir in the dill instead of adding it to the food process with the rest of the ingredients.
tahini — I discovered something new to me. Tahini in a squeeze bottle. What a game-changer, lol. I find it so much easier to work with than the tahini in a jar. It blends into the hummus much more smoothly too.
salt and pepper — I use kosher salt and freshly cracked pepper.
olive oil — I recommend using a good quality olive oil as it’ll be much more flavorful.
ice water — to help you reach your desired consistency.
How to Make Lemon Dill Hummus
- In a large food processor, add the chickpeas, lemon juice, lemon zest, dill, tahini, olive oil, salt, and pepper.
- Blend for one minute or until mostly smooth.
- Add the ice water a tablespoon at a time and blend until the desired creamy consistency is reached.
- Garnish with additional fresh dill, olive oil, and a couple of chickpeas if desired.
Recipe Tips and Notes
- If making this lemon dill hummus ahead of time, I recommend bringing it out to room temperature before serving. This will allow the hummus to “soften” so it’s easier to dip goodies into it!
- Add some red pepper flakes to the mix for a kick of heat!
- You can add a more savory note to this hummus by making some roasted garlic in the oven (method 2: air fryer roasted garlic) and mixing it into the hummus.
- This hummus is perfect for making ahead of time as the flavors shine after melding together after a bit in the fridge.
- For smoother hummus, you can boil the canned chickpeas to soften them up.
- Make sure not to over-zest a lemon as the white parts are bitter.
Serving Ideas
Here are some of my favorite ways of enjoying my lemon dill hummus:
- Dip: grab some pita chips, torn pita bread, bread, crackers, cut veggies, or pretzels, and enjoy this hummus as a dip. Some veggies I love to dip into hummus include carrots, cucumbers, broccoli, bell peppers, and snap peas.
- Spread: spread this lemony hummus in sandwiches, wraps, burritos, quesadillas, or paninis. You can also spread it onto protein, such as this hummus crusted salmon with panko.
- Bowls: use it in my chicken and hummus meal prep bowl, salad, or grain bowls.
- Dressing: swap the regular hummus for this dill lemon hummus in my hummus dressing.
Make Ahead Tips
- Meal prep: store the hummus in an airtight container for up to 4 days in the fridge.
- Freezer: freeze extra hummus in an airtight container for up to 2 months. Thaw overnight in the fridge and give everything a stir before serving.
Lemon Dill Hummus
Ingredients
- 1 can chickpeas, drained and rinsed (15oz, 250g, 1½ cups)
- ¼ cup fresh lemon juice
- ½ teaspoon lemon zest, approximately half a lemon
- ¼ cup fresh dill, chopped
- 3 tablespoons tahini
- ½ teaspoon salt, or more
- ⅛ teaspoon pepper, or more
- 2 tablespoons olive oil
- 2 to 3 tablespoons ice water, more if needed to reach desired consistency
Equipment
Instructions
- In a large food processor, add the chickpeas, lemon juice, lemon zest, dill, tahini, olive oil, salt, and pepper.
- Blend for one minute or until mostly smooth.
- Add the ice water a tablespoon at a time and blend until the desired creamy consistency is reached. Garnish with additional fresh dill, olive oil, and a couple of chickpeas if desired.
Nutrition Per Serving
More Dips To Try
- Whipped Ricotta
- Cottage Cheese Ranch Dip
- Greek Yogurt Spinach Artichoke Dip
- Caramelized Onion Dip with Greek Yogurt
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