This easy lemon dill hummus is bright, fresh and ideal for snacking. With just a few simple ingredients it’s packed with plant-based protein and ready in minutes.
Hummus is a household favourite and this lemon dill variation brings a refreshing citrus note with herbal brightness. It’s vegan, oil-free in the blend, and easy to whip up for gatherings or an everyday snack.
The hummus highlights zesty lemon, fresh dill and creamy tahini. Serve with vegetables, crackers, pita or on toast for a versatile, flavourful dip.
Ingredients you’ll need:
Simple pantry and fresh ingredients make this hummus come together quickly:
- Chickpeas: the base of any hummus — reserve some of the can liquid (aquafaba) to help with texture.
- Tahini: provides the classic, nutty creaminess.
- Lemon: use the juice and zest of one lemon for bright acidity.
- Fresh dill: fresh herbs deliver the distinctive dill flavor — avoid dried for this recipe.
- Garlic: a clove or two for a mild bite.
- Salt + pepper: to taste, to balance and enhance the flavors.
- Olive oil: optional, for drizzling on top when serving.
How to make lemon dill hummus
You can prepare this hummus in a food processor or a high-powered blender.
Add to blender: Place rinsed chickpeas in the blender or food processor with about 1/3 cup of the reserved chickpea liquid, tahini, lemon juice and zest, fresh chopped dill, garlic, salt and pepper.
Blend: Process on high until smooth and creamy, scraping the sides as needed. If the mixture is too thick, add cold water a tablespoon at a time (up to 1/4 cup) until you reach your desired consistency. Adjust lemon, salt or dill to taste.
Serve: Transfer the hummus to a bowl, drizzle with olive oil and garnish with extra chopped dill and lemon zest. Serve right away, or refrigerate for later.
Variations
Use these simple swaps to change or intensify the flavour:
Herbs: replace dill with parsley, basil or cilantro for a different herbal profile.
Garlic: roast the garlic beforehand for a sweeter, more mellow garlic flavor.
Spicy: stir in chili paste, harissa or red pepper flakes to add heat.
Storage and shelf life
To store: Keep dill hummus in an airtight container in the refrigerator for up to one week. For best freshness, drizzle a thin layer of olive oil over the top before sealing.
FAQ
Does hummus freeze well?
Yes — homemade hummus can be frozen and thawed when needed. Texture can change slightly after thawing, so fresh hummus will usually taste best, but freezing is convenient for longer storage.
How should I serve hummus?
Serve with a drizzle of extra virgin olive oil and pair with crackers, pita chips, raw or roasted vegetables. It also works well as a spread for sandwiches, wraps or toast.
Other hummus recipes to try:
Roasted Carrot Sriracha Hummus
Roasted Broccoli Hummus
Seaweed Hummus
If you try this dill hummus or have a question, leave a comment and share any tweaks you made — I love hearing feedback.
Lemon Dill Hummus
5 from 1 review
- Author: Caitlin Rule
- Total Time: 5 minutes
- Yield: Serves 6
Description
This lemon dill hummus is bright, fresh and perfect for snacking. Made with a handful of ingredients and rich in plant-based protein.
Ingredients
- 1 can chickpeas, rinsed
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup fresh dill, chopped
- 3 tablespoons tahini
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cold water, or as needed
Instructions
- Add all ingredients to a food processor or high-speed blender and blend until smooth. Add extra water a little at a time to reach the desired consistency.
- Garnish with extra dill and lemon zest if desired. Serve with crackers, pita or vegetables.
Notes
- Store leftover hummus in an airtight container in the fridge for up to one week. A light drizzle of olive oil on top helps preserve freshness.
- Prep Time: 5 minutes
- Category: Dips, snack
- Method: Blend
- Cuisine: Mediterranean