Lemon Dill Hummus

5 from 2 votes

Looking for a creative and delicious way to flavor your homemade hummus? This Lemon Dill Hummus is the answer! It's ultra creamy and smooth with bright zesty lemon and fresh dill for a fun twist.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 147

Author Jessica Kwon

Equipment

Food processor

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

US Customary - Metric

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.

Nutrition