This easy lemon dill hummus recipe is light, creamy, and packs a lot of flavor. Make this in only 15 minutes and with a few simple ingredients. Serve with pita bread or raw veggies for a healthy snack.
Hummus is a staple in our home. Making it homemade is so much better than store-bought. Not only does it save money but this tastes WAY better than anything packaged. When we're not eating this we're experimenting with new flavor combos like this Traditional Beiruti Hummus and my favorite slightly spicy Jalapeno Cilantro Hummus. If you haven't tried these yet, you're missing out!
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What Makes This Easy Lemon Dill Hummus So Good?
- It's highly nutritious and packed with protein, fiber, iron, and more.
- The hummus is extremely versatile. Use leftovers to elevate your next Bagel BLT Sandwich or spread onto a Grilled Sriracha Chicken Wrap to add creaminess and a boost of flavor.
- It’s an easy dump-and-go recipe with very little mess in the kitchen. All you need is a food processor.
- It’s kid-friendly. Want your kids to eat healthier? This is the perfect way to sneak in some added nutrition, they will love it.
- The recipe is vegan, vegetarian, and gluten-free
Ingredient Notes
- Garbanzo Beans - We use canned garbanzo beans right out of the can drained and rinsed. This is what keeps the easy hummus recipe so simple! No need for pre-cooking or peeling skins.
- Lemon - Fresh lemon is best. If you use pre-packed juice the hummus won't be as vibrant and you'll miss out on the power of lemon zest.
- Dill - Fresh dill is a must for the best punch of flavor. Don't throw away the stems which pack delicious flavor. Add them in and blend with the rest of the ingredients.
- Olive oil - A high-quality extra virgin olive oil is best since quite a bit is used. A low quality oil will compromise the flavor.
See the recipe card for full information on ingredients and quantities.
How It's Made
Step 1. Add all ingredients to a food processor and blend until smooth for around 1-2 minutes. Once done spoon the hummus into a bowl and top with extra olive oil, green onion, cucumbers, tomatoes, and paprika. Serve with pita and raw veggies.
Pro Tip
Allow the hummus to sit for a few hours before enjoying. This resting time lets the dill and lemon flavors meld and intensify, creating a more vibrant and delicious taste.
Ways to Enjoy This Easy Hummus Recipe
- Scoop with this Homemade pan-fried Turkish Bread
- Top your Mediterranean Power Bowl or Pesto Chicken Quinoa Bowl with this zesty dip.
- Add a dollop to a Tuscan Chicken Salad for added nutrients and creaminess.
- Incorporate into a pasta sauce to boost flavor like this One Pot Tuna Pesto Pasta or Creamy Truffle Rigatoni.
Frequently Asked Questions
Yes, a high-speed blender will yield creamy results quickly. You can also use a stick blender in place of a food processor though it can take a little more effort to get a smooth texture.
There are two methods I love! First, boil the canned chickpeas for 20 minutes then drain before making the hummus. Second, peel and discard the skins of the chickpeas before adding to food processors.
The hummus can be kept in an air-tight container in the fridge for up to a week. For longer term storage you may freeze for up to 3 months.
More Healthy Snacks Like This
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Easy Lemon Dill Hummus Recipe
Equipment
- 1 Food Processor High Speed Blender can be substituted
Ingredients
- 1 15.5 oz can garbanzo beans rinsed and drained
- Juice from 1 lemon
- 3 cloves garlic
- Zest from 1/2 lemon
- Salt to taste
- 1/4 cup fresh dill
- 1/4 cup extra virgin olive oil (high quality)
- 1/3 cup tahini
- 3 tablespoons cold water
Garnish
- green onion
- mini cucumbers
- tomatoes
- paprika
Instructions
- Place all ingredients except those listed under garnish in a food processor and blend until smooth. For a smoother texture add an extra tablespoon of water if needed. Top with green onion, mini cucumbers, tomatoes, and paprika.
Notes
- Pro Tip: Allow the hummus to sit for a few hours before enjoying it. This resting time lets the dill and lemon flavors meld and intensify
- Smoother Variation: Use a high-speed blender instead of a food processor for extra creaminess if desired
- Storage Instructions: Keep in the fridge for up to 1 week and in the freezer for up to 3 months
- Increase Creaminess: If the hummus isn't as creamy as you'd like, add more tahini and water in 1-teaspoon increments until you reach your desired consistency.
As the creator of this lemon dill hummus recipe, I couldn't be more thrilled with the results. The light and creamy texture pairs perfectly with the bright, zesty flavors of lemon and dill, creating a truly refreshing and flavorful dip.