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    Home ยป Dips

    Lemon Dill Hummus

    Published: Jun 8, 2023 by Louise-Claire Cayzer ยท This post may contain affiliate links ยท This blog generates income via ads ยท Leave a Comment

    Jump to Recipe

    This fresh and zingy Lemon Dill Hummus is my new favourite way to make hummus, and it will be yours too! Full of bright summer flavour, the dill makes this dip feel light, while the lemon brings extra tang to our favourite dip!

    Lemon Dill Hummus being scooped up this recipe

    I'm obsessed with hummus, whether it's the traditional variety (can't beat it) or any of the variations around. I make a batch of one or other flavours pretty much every week. This gorgeous herby version is such a good way to switch up your hummus game. You'll want to make it all summer long!

    Now, if you're into hummus as much as I am, you'll want to try ALL the varitions you can! This Creamy Butter Bean Hummus is ultra smooth and creamy... or if you like punchier flavours, try this Smoky Roasted Red Pepper Hummus.

    Jump to:
    • ๐Ÿ‹Ingredients
    • ๐Ÿ‘ฉโ€๐ŸณInstructions
    • ๐ŸŒฑSubstitutions & Variations
    • ๐ŸฅซEquipment
    • ๐ŸฅซStorage
    • โ—Top tip
    • โ“FAQ
    • More dips and spreads..
    • More snack ideas:
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    ๐Ÿ‹Ingredients

    Ingredients for lemon dill hummus laid out.
    • Chickpeas: Tinned or canned chickpeas are perfect to use in this recipe. Alternatively you can cook your own from scratch by soaking the chickpeas overnight, then simmering them in plenty of water for around 1 hour until very soft. Add a little baking soda to help soften their skins if you cook your own. (Note: Chickpeas are also called garbanzo beans)
    • Dill: Fresh dill is essential for this recipe. You could also use frozen dill.
    • Lemon Juice: Freshly squeezed lemon juice creates the zing and tang that perfectly balances the herbal tones from the dill.
    • Tahini: Tahini is ground up sesame seeds. It helps pull all the flavours in this dip together.
    • Fresh Garlic: A single clove of fresh garlic is all that is needed to add a savoury depth.
    • Sea Salt: Flakey Sea salt is best.
    • A little cooking water from the chickpeas: When you drain the tin of chickpeas reserve a little of the water. We then use it to help whip up the hummus, making it creamy and delicious. .

    See recipe card for quantities.

    ๐Ÿ‘ฉโ€๐ŸณInstructions

    1. First of all, juice your lemon! Essential for the lemony flavor of the hummus!

    Blend all the ingredients for the hummus together.

    2. Add all the ingredients into your blender or food processor.

    Hummus in the blender.

    3. Blend until creamy, adding salt, more lemon juice or a little extra chickpea water until it's the right consistency.

    Serve with pita bread, olives and a glass of something refreshing.

    Hint: I make all my hummus dips oil free, not because I'm cutting calories, but because adding oil when blending makes them denser and less fluffy, not what we want! A good drizzle of extra virgin olive oil on the top is delicious for presentation purposes however.

    ๐ŸŒฑSubstitutions & Variations

    This Lemon and Dill Hummus recipe is super simple, however you can mix it up a few ways:

    • Use butter beans or cannellini beans in place of the chickpeas.
    • Add a teaspoon of cumin if you want a more savoury hummus.
    • Swap the dill for parsley, or use half & half of each herb.
    • Make just Lemon Hummus by omitting the dill. It's less herbacious, but just as delicious.

    ๐ŸฅซEquipment

    An immersion blender or jug blender is needed to make this recipe. You could also use a food processor with the blade attachement.

    ๐ŸฅซStorage

    This hummus recipe can be stored for up to a week in an airtight container in the fridge. Whilst you can freeze hummus, I have not tried freezing this recipe yet. It should taste good, but the dill might not look as bright and appetizing after being frozen.

    โ—Top tip

    To serve, add toasted pine nuts, some fresh dill, a squeeze of lemon then top it all off with some good extra virgin olive oil. Of course serve with crudites, crackers or warm pita bread to scoop up the dip!

    โ“FAQ

    What should I eat with Lemon Hummus?

    Hummus is great for dipping, so try carrot sticks, red pepper batons, fresh fluffy pita bread or crackers. It is also delicious as a sandwich spread.

    Can I eat a whole tub of hummus?

    I am not going to stop you! Like any good food, hummus should be eaten in moderation. Choose to eat it with some vegetable crudites as well as bread and it makes a great wholesome snack.

    More dips and spreads..

    I love a good dip or spread, why not try some of my other delicious recipes!

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.
    • A bowl of sundried tomato and olive tapenade with crackers ready to eat.
      Sun Dried Tomato and Olive Tapenade
    • Artichoke tapenade in a bowl ready to eat.
      Easy Artichoke and Green Olive Tapenade

    More snack ideas:

    Love to snack? Me too! Try these vegan snacks too...

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      Savory Chickpea Granola (with flavor variation ideas)

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star โญthis recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    ๐Ÿ“– Recipe

    Lemon dill hummus being scooped up.

    Lemon Dill Hummus

    Louise-Claire Cayzer
    Bright lemon and herb hummus that is perfect for summer dipping! A delicious twist on the classic hummus recipe.
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    Prep Time 2 minutes mins
    Cook Time 2 minutes mins
    Total Time 17 minutes mins
    Course Appetizer, Canape, Snack
    Cuisine Vegan
    Servings 12 portions
    Calories 57 kcal

    Equipment

    • Blender

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 240 g (1ยฝ cups) cooked chickpeas (equivalent of 1 drained tin/can)
    • 3 tablespoon tahini
    • 1 clove garlic chopped (less if you like it not too garlicky, or 2 if you want it more garlicky)
    • 30 ml (โ…› cups) cooking water from the chickpeas (from the tin or can, or leftover from cooking. )
    • 30 ml (โ…› cups) fresh lemon juice (juice of one lemon)
    • 20 g (ยฝ cups) fresh dill
    • salt to taste

    OPTIONAL TOPPINGS

    • olive oil for drizzling later (optional)

    Instructions

    • Whizz all the ingredients in a food processor or blender until smooth.
      240 g cooked chickpeas, 3 tablespoon tahini, 1 clove garlic chopped, 30 ml cooking water from the chickpeas, 30 ml fresh lemon juice, 20 g fresh dill
    • If it's a bit dry, add a little extra of the butter bean can/tin juice or cooking water.
    • Taste and add more lemon juice / salt
      salt to taste
    • Serve with a drizzle of olive oil & a sprinkle of smoked paprika over.
      olive oil for drizzling later

    Notes

    Top Tip!! Get fancy with toppings- artistically add some p toasted pine nuts and finely chopped dill along with the drizzle of olive oil & extra smoked paprika.
    Everyone will think you've made waaaay more effort than just whizzing some things together in a food processor

    Nutrition

    Calories: 57kcalCarbohydrates: 7gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 91mgFiber: 2gSugar: 1gVitamin A: 137IUVitamin C: 3mgCalcium: 19mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and โญ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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    A bowl of lemon and dill hummus ready to eat.

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