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!
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.
- 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.
1. First of all, juice your lemon! Essential for the lemony flavor of the hummus!
2. Add all the ingredients into your blender or food processor.
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.
🌱Substitutions & 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.
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.
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!
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.
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!
More snack ideas:
Love to snack? Me too! Try these vegan snacks too...
Lemon Dill Hummus
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!!)
- 240 g (1½ 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 (⅛ cups) cooking water from the chickpeas (from the tin or can, or leftover from cooking. )
- 30 ml (⅛ cups) fresh lemon juice (juice of one lemon)
- 20 g (½ cups) fresh dill
- salt to taste
- olive oil for drizzling later (optional)
- 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 / saltsalt to taste
- Serve with a drizzle of olive oil & a sprinkle of smoked paprika over.olive oil for drizzling later