A bright and fresh Lemon Dill Hummus recipe that only takes 10 minutes (or less) to make! Great on sandwiches or served with crackers, pita, or vegetables. (Vegan, gluten-free, oil-free.)
This Lemon Dill Hummus recipe is so creamy, tasty, and easy to make.
Plus it's oil-free and only takes about 10 minutes to prepare!
The flavor is so bright and fresh with tangy lemon and herby dill.
Making your own hummus is a great way to customize the flavors and control the ingredients. Plus it's often more cost-effective than store-bought hummus.
Ingredients for Lemon Dill Hummus
For this recipe you will blend in a high-speed blender or food processor:
- Chickpeas (garbanzo beans): Chickpeas are the classic base for hummus recipes. When blended, they develop a creamy, rich texture. Plus they are high in plant-based protein and fiber. You will need a 15 oz. can of chickpeas for one batch of this hummus. (Or if you cook your own beans from scratch, you will need about 1.5 cups cooked chickpeas.)
- Aquafaba: This is the thick liquid you find 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: Fresh, tangy lemon makes this hummus so bright and flavorful. You will need about one and a half lemons.
- Lemon zest: This is optional, but I like to include about 1/4 teaspoon of the zest for an even 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.
- Tahini: This is another classic ingredient in hummus. Tahini is a paste made from ground sesame seeds. Be sure to use good quality tahini. I try to find organic when possible.
- Fresh garlic cloves: Feel free to use as much or as little as you'd like.
- Salt: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
Garnish: For serving, sprinkle the top with more fresh dill, pine nuts, extra lemon zest, etc. We keep ours oil-free, but feel free to drizzle a tablespoon of good quality extra-virgin olive oil on top if desired.
Make it spicy: For a little heat, add crushed red pepper flakes to taste on top before serving. You could also include fresh jalapeno or a dash of cayenne pepper.
Nutritional yeast: Add a tablespoon or two of nutritional yeast for a slightly savory, cheesy flavor.
Equipment: I use my 9-cup Cuisinart food processor which is more than large enough for this recipe.
Hummus is wonderfully versatile in ways you can enjoy it. A few ideas include:
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, 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.
Store leftovers in an airtight container in the refrigerator. We find it keeps well in the fridge for about 4-5 days.
Have leftover fresh dill? Find more inspiration by browsing all dill recipes.
For more inspiration, also browse all dip recipes or appetizer + snack recipes.
Lemon Dill Hummus
- 15 oz. can garbanzo beans (chickpeas)
- 1-2 Tbsp. aquafaba* (more/less to desired consistency)
- 1/4 cup lemon juice (about 1 1/2 lemons)
- 1/4 tsp. lemon zest (optional)
- 1/4 cup fresh dill
- 2 Tbsp. tahini (good quality)
- 1 clove garlic, minced
- 1/4 tsp. fine grain salt (more/less to taste)
- Open the can of garbanzo beans and reserve 2 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.
- Add all ingredients 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. 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.
Nutrition Per Serving (Estimate)
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Made this and loved it! I added some roasted garlic instead of the raw garlic. Great flavors and easy to make.
Awesome. Great idea adding roasted garlic - thanks for sharing!