Lemon Dill Hummus (Oil-Free!)

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.

If you're enjoying this lemon dill hummus recipe, also check out:

• Chipotle Taco Hummus
• Cilantro Jalapeno Hummus
• Vegan Bean Dip
• Basic Hummus (Oil Free)

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