This easy Lemon Dill Hummus recipe is creamy, bright, and fresh! Plus it only takes 10 minutes to make. Spread it on sandwiches or serve it as a dip with crackers, pita, or vegetables. (Vegan, gluten-free, refined oil-free.)
This Lemon Dill Hummus recipe is so creamy, tasty, and easy to make!
The flavor is bright and fresh using tangy lemon and herby dill. Plus it's refined oil-free and only takes about 10 minutes to prepare.
Hummus tastes so fresh when you make it right at home. (Plus you can customize the flavors and control the ingredients!) It's often more cost-effective than store-bought hummus as well.
And it's so versatile in ways to enjoy! Spread it on sandwiches & wraps in place of mayo. Or try it as a snack, appetizer, or dip with fresh cut veggies and crackers.
Ingredients for Lemon Dill Hummus
For this recipe, you'll blend in a food processor:
- Chickpeas (garbanzo beans): Chickpeas are the classic base for hummus recipes. When blended, they develop a creamy, rich texture. Plus they're high in plant-based protein and fiber. You'll need a 15 oz. can of chickpeas for one batch of this hummus. (Or if you cook your own beans from scratch, you'll need about 1.5 cups cooked chickpeas.)
- Aquafaba: This is the thick liquid found in the can of chickpeas. Instead of olive oil, I include aquafaba to help thicken and bind the mixture. It also makes the texture smooth, creamy, and fluffy. Use as much or as little as you'd like to achieve your desired consistency. (Use less for a thicker hummus, or more for a thinner hummus.)
- Lemon juice: You'll need a quarter cup freshly squeezed lemon juice. I find this is about one and a half lemons.
- Lemon zest: This is optional, but I like to include it for a bolder lemon flavor. I zest my lemon before juicing it.
- Fresh dill: This is one of my favorite herbs and it pairs beautifully with the lemon! Be sure your dill is fresh and fragrant for best flavor.
- Tahini: This is a paste with nutty flavor made from ground sesame seeds. Be sure to use good quality tahini with flavor you enjoy.
- Fresh garlic clove
- Salt: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
Customizing
Garnish: For serving, sprinkle the top with more fresh dill, pine nuts, chickpeas, extra lemon zest, etc. I keep mine oil-free, but you can drizzle a tablespoon of good quality extra-virgin olive oil on top if desired.
Nutritional yeast: Add a tablespoon or two of nutritional yeast for a slightly savory, cheesy flavor. (Or a couple teaspoons of coconut aminos can add depth as well!)
Equipment: I use my 9-cup Cuisinart food processor which is plenty big enough for this recipe.
Serving
Dip: Serve it in a bowl with your favorite crackers, pita wedges, or veggies on the side. Try it with crisp vegetables like sliced cucumbers, carrots, bell pepper, grape tomatoes, sugar snap peas, celery, radishes, etc.
Appetizer or healthy snack: Enjoy it with toasted pita bread, pita chips, or naan bread.
Sandwich spread: It's also a tasty condiment on a variety of sandwiches, wraps, or lettuce wraps. (Like this Avocado Veggie Sandwich.) It works great as a healthier alternative to mayonnaise.
Salads & grain bowls: Dollop a spoonful of fresh hummus on top of a salad or Mediterranean-inspired grain bowl.
Dressing: You can also turn this recipe into a hummus dressing. Simply thin it out with more aquafaba or water until it reaches your desired consistency. Then toss with a crisp salad.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps well in the fridge for about 4-5 days.
Have leftover fresh dill? Browse all dill recipes for more inspiration!
For more inspiration, also browse all dip recipes or appetizer & snack recipes.
Lemon Dill Hummus (Oil-Free!)
Ingredients
- 15 oz. can garbanzo beans
- 1-2 Tbsp. aquafaba*
- 1/4 cup lemon juice (about 1 1/2 lemons)
- 1/4 tsp. lemon zest (optional)
- 3 Tbsp. tahini
- 1 clove garlic, minced
- 1/4 tsp. fine grain salt
- 1/4 cup fresh dill
Instructions
- Open the can of garbanzo beans and reserve 2 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.
- Add all ingredients except fresh dill to a high-speed blender or food processor. (Start with 1 Tbsp. aquafaba and add more as desired for a thinner hummus.) Blend until creamy, about 20-30 seconds.
- Add fresh dill, then pulse a few times to incorporate it. Taste and adjust flavors if desired. Add a pinch more salt if the flavors don't quite pop.
- Store leftovers in a sealed container in the refrigerator.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Sherri says
Made this and loved it! I added some roasted garlic instead of the raw garlic. Great flavors and easy to make.
Kaitlin says
Awesome. Great idea adding roasted garlic - thanks for sharing!