Lemon Dill Hummus
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Made with bright summery lemon and fresh herbs, this lemon dill hummus is the perfect dip for your next party!
I absolutely love the refreshing flavors of lemon and fresh dill! We grew a forest of dill in the garden this summer and have been adding it to everything. This fresh hummus is my new favorite snack, and it’s such a fantastic way to make the most of this popular herb.
You really don’t need much to make it, either! Just a high speed blender or food processor, a few simple ingredients, and some great treats to dip. It’s the perfect healthy snack to keep on hand during the summer months!
Not sure what to do with your mountain of fresh dill? Learn how to dry dill to add to your favorite recipes all year long or make this super simple dill salt!
Why you’ll love this lemon dill hummus recipe
Equipment
To make this homemade hummus with dill, you really just need 2-3 basic tools!
- food processor or high-speed blender
- fine mesh strainer
- silicone spatula
Ingredients for Lemon Hummus with Dill
- Can of chickpeas: Canned chick peas are the star of the show in this homemade lemon dill hummus. Be sure to rinse and drain them first.
- Baking soda: To make the beans a little easier on your stomach, add some baking soda to this delicious hummus.
- Kosher salt: Season as you go, adding sprinkles of kosher or sea salt until you love the flavor of this homemade hummus recipe.
- Fresh dill: Rinse and dry fresh dillweed for the best flavor.
- Tahini: You can easily make this lemon dill hummus with no tahini! Just skip it or make your own by blending sesame seeds together.
- Fresh garlic: You can add this to taste. For families with kids, you may want to use one garlic clove or skip it.
- Olive oil: For recipes like hummus, extra-virgin olive oil adds a nice, grassy flavor that goes great with the lemon and dill.
- Lemon juice & zest: For the best flavor, add fresh lemon zest and juice to this hummus.
- Ice cubes: To get a smooth texture, add a few ice cubes. They’ll break the garbanzo beans down to make a creamy hummus
How to Make Lemon Dill Hummus
- Add all ingredients except the ice cubes to the bowl of a food processor. Blend until smooth.
- Use your spatula to remove any hummus from the sides. Add the ice cubes and continue blending until as smooth as possible.
- Spoon into your serving bowl. Serve with a drizzle of extra olive oil and a sprig of fresh dill on top of the hummus.
Storing
Store your leftover hummus in an airtight container in the fridge for 4-5 days. It is best served fresh, but may be frozen in a sealed container. To thaw, let it sit in the fridge overnight and stir to reincorporate.
Serving Suggestions
The great thing about this lemon dill hummus recipe is just how well it goes with a variety of flavors! There are so many different ways to serve it and it’s the star of any party bread or charcuterie board I like to serve it with:
- Fresh pita bread or naan bread
- Pita chips
- Slices of baguette
- Feta cheese
- Fresh veggies (carrots, snap peas, cucumber slices, celery stick)
- Iberico ham or salami
It also tastes great as a sandwich spread or drizzle over fresh greens or a grain bowl. So good!
Make a Seasonal Hummus Charcuterie Board
We served this homemade dill hummus on the 4th of July as part of a charcuterie board with the most amazing sliced Ibérico ham from Campo Grande!
They work with sustainable family-run farms in Spain to make the highest quality traditional Ibérico ham. Campo Grande sent us their Coppa and Chorizo to taste, and we absolutely lovely the bold flavors and succulent meat. The Chorizo literally melted in my mouth!
Unlike other sausages and cured meats that taste overly salty, these were much more subtle and reminded me of eating tapas in Spain.
We served them with marinated mozzarella balls, fresh cherries, olives, and more. So good!
Read my full Campo Grande review for more information about this company.
If you’re making this hummus for a party, be sure to snag their Charcuterie Sampler Box to try them all!
Tips & Variations
- Instead of using canned chickpeas, I almost always cook my garbanzo beans in the Instant Pot! Add 1 cup of dried beans and about a quart of water, then set them for high pressure for 18 minutes. Let the pressure reduce naturally for about 10 minutes, then release the rest of the steam. I usually reserve some of the cooking liquid to thicken up my hummuses as needed.
- Add up to a teaspoon of crushed red pepper flakes for a nice kick.
- To substitute dried dill, you’ll want to use a tablespoon of dried dill. It will take longer for the hummus to absorb the flavor of the dill, so plan to let the hummus rest in the fridge for a few hours before serving.
- For a thinner hummus, dilute with ice water or more lemon juice.
- If you aren’t a fan of chick peas, you can also use canned white beans, like cannellini beans.
- For a creamier texture, add a scoop of Greek yogurt.
- To really taste the flavors, let the hummus come to room temperature before serving.
- If you like heat, you can also add a few slices of fresh jalapeno!
FAQs
Nope! Although you might of heard of this hack from other recipes, it’s tedious and totally not necessary. Just be sure to blend well. I like to use ice cubes too, which help break the chick peas down into a smooth texture.
Absolutely! Dill has a unique, herby flavor that people either love or they hate. When paired with fresh lemon juice, it tastes absolutely lovely in lemon dill hummus.
This savory lemon dill hummus is just screaming for some crusty bread or a nice hunk of feta cheese. It tastes wonderful with sliced vegetables like snap peas, carrot sticks, cucumber, and more. For a Mediterranean style flavor, serve it with the best Iberico ham and olives and don’t forget a good glug of olive oil on top!
Related Recipes
- Chive and Sour Cream Dip
- Cranberry Honey Mustard
- Dill Salt
- Garlic Scape Compound Butter
- Chive Blossom Butter
- How to Dry Dill
Lemon Dill Hummus
Equipment
- 1 skinny spatula
Ingredients
- 1 can chickpeas, 14 oz, drained and rinsed
- 1/2 tsp baking soda
- 1/2 tsp kosher salt, or more to taste
- 1/4 cup fresh dill
- 2-4 tbsp tahini
- 1-2 garlic cloves
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 lemon zested, optional
- 4-5 ice cubes
Instructions
- Add all ingredients except the ice cubes to the bowl of your food processor. Blend until smooth.
- Use your spatula to remove any hummus from the sides. Add the ice cubes and continue blending until as smooth as possible.
- Add to your serving dish. Serve with a drizzle of olive oil and a sprig of fresh dill.
Notes
How to Cook Dried Chickpeas in the Instant Pot
Instead of using canned chickpeas, I almost always cook my garbanzo beans in the Instant Pot!- Add 1 cup of dried beans and about a quart of water, then set them for high pressure for 18 minutes.
- Let the pressure reduce naturally for about 10 minutes, then release the rest of the steam.
- Add up to a teaspoon of crushed red pepper flakes for a nice kick.
- To substitute dried dill, you’ll want to use a tablespoon of dried dill. It will take longer for the hummus to absorb the flavor of the dill, so plan to let the hummus rest in the fridge for a few hours before serving.
- For a thinner hummus, dilute with ice water or more lemon juice.
- If you aren’t a fan of chick peas, you can also use canned white beans, like cannellini beans.
- For a creamier texture, add a scoop of Greek yogurt.
- To really taste the flavors, let the hummus come to room temperature before serving.
- If you like heat, you can also add a few slices of fresh jalapeno!
Nutrition
