When you need a bright and savory twist on classic hummus, Lemon Dill Hummus is the way to go! Zesty lemon juice and fresh herby dill adds another layer of delicious flavor to everyone's favorite creamy dip. It's the perfect vegan snack or appetizer for the warmer months!
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🍋 The Best Lemon Hummus
Hummus is a popular dip or spread made of cooked chickpeas (also called garbanzo beans), tahini, and lemon juice. Nowadays, olive oil, cumin, and garlic are also regular additions. It originated from the Middle East and Mediterranean regions, with Egypt being the credited with the earliest versions of this dip.
There's a reason why everyone loves hummus! Its creamy, velvety texture is absolutely addicting, plus the classic ingredients of chickpeas, garlic, and sesame pairs well with everything. Stop by the dip aisle in the supermarket and you'll be hard-pressed to find a hummus flavor that's just right for you.
But trust me when I say homemade hummus is 1000x better! And this Lemon Dill Hummus is guaranteed to make a regular appearance on your spring and summer menus. It's the perfect snack to have ready in the fridge or a fun flavor twist to start conversations at parties and picnics.
For more delicious summer picnic dishes, try Korean Broccoli Salad, Blueberry Goat Cheese, Buffalo Tuna Dip, or Crab Spinach Artichoke Dip.
Why You'll Love It
- Easy: This Lemon Dill Hummus recipe only requires 8 simple ingredients and 20 minutes total. Let a high-powered food processor do all the work - you don't even have to peel the chickpeas!
- Healthy: This dip is made with fresh, minimally processed ingredients that pack a punch. With a base of chickpeas, Lemon Dill Hummus is high in protein and fiber.
- Fun flavor twist: Instead of the same old basic hummus, amp up the flavor with lemon zest, fresh lemon juice, and plenty of dill. Lemon Dill Hummus is bursting with citrus and herby flavor that's a total crowd-pleaser.
🧂 Ingredients
- Chickpeas (garbanzo beans): The base of our hummus. I like to use canned chickpeas for convenience, but you can also use dried if you'd like.
- Baking soda: For a very smooth and creamy paste, cook the canned chickpeas in water first. Adding baking soda makes the water alkaline, so the beans can break down faster and more evenly.
- Tahini: A paste made of ground sesame seeds. It adds creaminess and a nutty flavor. Make sure to thoroughly stir the jar first since the oil can separate.
- Lemon: I always recommend using a fresh lemon. The zest imparts a lot of flavor and fresh juice is brighter and more flavorful than the bottled ones.
- Garlic and cumin: Just a touch to add that classic Mediterranean flavor.
- Olive oil: Adds richness and smoothness. For a pretty presentation, swirl a little extra on top as well!
- Dill: Fresh dill is so wonderfully fragrant! Make sure to remove any thick, hardy stems first. Got leftovers? Use it in my Vietnamese Turmeric Fish with Dill!
- Ice water: "Fluffs" and aerates the homemade hummus to give it a lighter consistency.
Substitutions & Variations
- If you're using dried chickpeas in Lemon Dill Hummus, soak 1½ cups in water with 1 teaspoon baking soda overnight. The next morning, drain and boil in water with another ½ teaspoon baking soda until soft, about 15-20 minutes.
- Looking for a hummus recipe with no tahini? Substitute it with an equal amount of nut butter, seed butter, or extra olive oil.
- I recommend using fresh dill, but you can substitute with 1-2 tablespoon dried dill.
- Trying to make an oil-free hummus? Replace it with more water or aquafaba, the liquid in canned chickpeas.
- For a fun flavor variation, add any leftover herbs you may have. Fresh basil, parsley, rosemary, or cilantro would taste amazing.
- If you're worried about the raw garlic flavor, you can add it to the processor with the tahini and lemon juice. The acidity from the juice will remove some of the sharp bite. Alternatively, roast a handful of garlic cloves for a sweeter garlic flavor.
🔪 How To Make Lemon Dill Hummus
STEP ONE: First, add drained and rinsed canned chickpeas to a pot along with the baking soda. Cover with 1 inch of water and bring to a boil. Simmer for 12-15 minutes until soft, stirring occasionally to prevent water from bubbling over.
Then drain garbanzo beans and set aside.
STEP TWO: Meanwhile, add tahini, lemon zest, and juice to a food processor. Blend on low for 1 minute, scraping sides halfway through, until a thick paste forms.
STEP THREE: Next, add the olive oil, garlic clove, cumin, and salt to the processor. Blend for another minute.
STEP FOUR: Add half of the chickpeas and blend for 1 minute - I recommend setting a timer.
STEP FIVE: Scrape the sides of the bowl, then add the remaining chickpeas and dill. Blend until smooth.
STEP SIX: With the food processor still running, drizzle in ice water through the chute until pale in color and fluffy. Season to taste.
💭 Top Tips
- Boil the chickpeas: For the creamiest Lemon Dill Hummus that rivals store-bought dips, pre-cook the chickpeas. This breaks down the beans and the skins so it can blend into a smooth, velvety paste. Using the beans straight from the can results in a gritty texture.
- Use high quality ingredients: Since hummus only consists of a few ingredients, using fresh ingredients is key. The tahini is especially important for a smooth texture - Soom or Seed + Mill are some of my favorites. Also use fresh lemon and dill whenever possible!
- Dress it up: Garnish with a drizzle of olive oil, chopped herbs, and a sprinkle of cumin or paprika for a beautiful finish.
How to Enjoy Lemon Dill Hummus
- Dip: Enjoy this hummus by dipping your favorite pita chips, bread, naan, or crackers in it. It'd also be delicious on a vegetable crudités board with carrots, cucumbers, broccoli, bell pepper, radish, or snap peas.
- Spread: For a bright creamy addition to your sandwiches, wraps, or paninis.
- Bowls: Add a dollop of Lemon Dill Hummus to your salad or grain bowls.
- Dressing: Thin out the hummus with additional water, oil, or aquafaba (the liquid in canned chickpeas) for a drizzable salad dressing.
🥡 Storing & Freezing
Storing: Transfer the Lemon Dill Hummus to an air-tight container and store in the fridge for up to 1 week.
Freezing: Store the homemade hummus in a freezer-safe container like a zip-top bag with all the air squeezed out. It can be frozen for up to 4 months, but the flavor may dull over time.
Let thaw in the fridge for a few hours, best if overnight, before consuming.
Make Ahead: This dip is a great make-ahead appetizer or snack! I recommend making it up to 3 days in advance so you don't lose the freshness of the dill.
📖 Recipe FAQs
You can if you want an even smoother hummus. However, it can be a pain to individually remove the skin of each chickpea. So instead, boil the chickpeas in alkaline water. This will help break them down tremendously so they blend better, even with the skins.
In Middle Eastern and Mediterranean countries, hummus is often served as part of a mezze platter, which is a collection of small dishes that are meant to be shared. It is typically accompanied by pita bread or other flatbreads, olives, pickles, and fresh vegetables like cucumbers and tomatoes.
Yes! The two names refer to the same legume. They're available dried or canned.
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📋 Recipe
Lemon Dill Hummus
Equipment
Ingredients
- 1 (15.5oz can) garbanzo beans drained and rinsed
- ½ teaspoon baking soda
- ⅓ cup tahini
- ½ teaspoon grated lemon zest
- 3 tablespoon fresh lemon juice about 1 lemon
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- ¾ teaspoon cumin
- ½ teaspoon salt plus more to taste
- ¼ cup fresh dill large stems removed
- 2-3 tablespoon ice water
Instructions
- Add garbanzo beans and baking soda to a pot. Cover with 1 inch of water. Bring to a boil, then turn heat down to medium-high and let simmer for 12-15 minutes. The chickpeas should look soft and thoroughly cooked. Drain.
- Meanwhile, add tahini, lemon juice, and lemon zest to the food processor. Blend on low for 30 seconds, scrape the sides, then blend for 30 seconds more. You should have a thick paste.
- Add extra virgin olive oil, garlic, cumin, and salt. Blend for another minute, scraping the sides of the bowl as needed.
- Add half of the cooked chickpeas and blend for 1 full minute. Scrape the sides and add the remaining chickpeas and dill. Blend until smooth and creamy, about 30 seconds.
- While the processor is running, slowly pour in ice water. Stop when the hummus is pale, aerated, and ultra smooth. Season to taste.
Notes
- You can simply add all the ingredients (except dill and water) into a food processor and blend until smooth, but blending in stages results in a smoother texture.
- Substitutions/variations:
- If you're using dried chickpeas in Lemon Dill Hummus, soak 1½ cups in water with 1 teaspoon baking soda overnight. The next morning, drain and boil in water with another ½ teaspoon baking soda until soft, about 15-20 minutes.
- Looking for a hummus recipe with no tahini? Substitute it with an equal amount of nut butter, seed butter, or extra olive oil.
- I recommend using fresh dill, but you can substitute with 1-2 tablespoon dried dill.
- Trying to make an oil-free hummus? Replace it with more water or aquafaba, the liquid in canned chickpeas.
Debbie
I used limes instead. Add extra lemon juice to taste. I used 2 Tablespoons dried dill.
Linda Thomas
I'm wondering why you cook the canned chickpeas. I've never done that when making,hummus.
Jessica
Cooking the beans makes them softer, resulting in a smoother hummus when you blend it. If you have a high powered blender or food processor, you can skip this step but it truly makes a difference.