Lemon Dill Hummus

Zesty, creamy, tangy, and so easy to make, this Lemon Dill Hummus is sure to be one of your favorite go-to recipes for lounging around the pool or entertaining guests on warm summer days. This Dill Hummus recipe comes together in just minutes with little cleanup! Trust me, you’ll love it!

Why We Love This Recipe

• Great flavors! I love anything lemon, dill, and garlic. This Dill Hummus recipe is no exception. The flavors are warm, refreshing, and bright.
• Takes only minutes to make. If you’ve only got ten minutes to prepare something quick to take to a party, then this Lemon Dill Hummus Recipe is your safest bet. All ingredients are blended up in a food processor leaving very little cleanup.
• It’s healthy! Garbanzo beans are a great source of protein, fiber, and nutrients. Additionally, because garbanzo beans are such a rich source of protein, they may help reduce cravings because they are so filling. Finally, garbanzo beans may help regulate blood sugar levels. (1)(2)

Ingredients

• Garbanzo beans – I use canned chickpeas for this recipe. Of course you can make your chickpeas fresh but this takes hours and you won’t notice much of a difference by using canned.
• Baking soda – This is an important ingredient. You’ll be adding it to the water when you boil your garbanzo beans in order to soften them; this makes for a creamier hummus.
• Olive oil – Use extra virgin olive oil for this recipe because the flavor is lighter. Olive oil is a crucial ingredient because it makes the hummus creamy.
• Tahini – Tahini is toasted sesame seeds which are blended into something akin to nut butter. Tahini adds a nice toasty flavor to the hummus.
• Lemon – For this recipe I use the juice and zest from a single lemon. Make sure you buy a lemon with few blemishes so you can get some good zest from it.
• Dill – I like using fresh dill for this recipe instead of dried.
• Garlic – I only use 2 cloves for this recipe but you can use just one if you don’t like too much garlic.
• Salt – Garbanzo beans have a rather muted flavor so I would advise using a nice hearty pinch of salt to bring out all the flavors of your Dill Hummus.
• Water – Sometimes hummus becomes too thick and water is the perfect ingredient to think it out a bit.

How to Make Lemon Dill Hummus

1. Pour chickpeas into a medium-sized pot, add baking soda and water. Bring to a boil over high heat and cook for 15 minutes or until chickpeas begin to separate from their skins and soften.
2. Pour chickpeas into a strainer and rinse with cold water picking out any loose skins to discard.
3. Using a food processor, blend chickpeas, tahini, lemon juice, garlic, and salt. While blending these, pour in olive oil and water. Continue to blend until hummus is creamy.
4. Pour hummus into a medium-sized mixing bowl and fold in fresh dill and lemon zest. Add extra salt to taste.
5. Using a silicone spatula or wooden spoon, scoop hummus into a serving bowl and create swirls on the top of the hummus.
6. Pour olive oil into the swirl indents and garnish with fresh dill, sumac, or parsley.

What To Eat Lemon Dill Hummus With

This Lemon Dill Hummus Recipe comes with so many great variations. Here are just a few!

• Use hummus as a substitute for mayonnaise on sandwiches.
• Serve dip-style along with some healthy crackers, chips, or sliced veggies.
• Use it as a spread for your favorite wraps.

Recipe Tips

• Cook beans in baking soda. Often even canned garbanzo beans are a little hard. That’s why I recommend boiling them in baking soda which softens them so they are extra creamy when blended. To do this you just add 1/2 teaspoon of baking soda to some water, add chickpeas, and boil for roughly 15 minutes.
• Fold in dill and lemon zest. For this recipe I like to fold in the dill and lemon zest. I find that blending them breaks them down into pieces that are too small whereas folding them makes for a nicer looking hummus.
• Thin with water. Sometimes hummus can be too thick and choppy. It’s best to add a little water instead of more olive oil to thin it out.

Recipe Variations

• Use roasted garlic. I love roasted garlic because it tames the bite of fresh garlic without losing the flavor. In fact, roasting garlic brings out a rich depth of flavor.
• Add some pine nuts.
• Sprinkle in a little cayenne pepper to spice things up.
• Use our Garlic Oil recipe instead of adding olive oil and garlic separately.

What Do I Garnish Lemon Dill Hummus With?

• Drizzle olive oil over the top.
• Sprinkle with fresh parsley.
• Add a little dash of sumac or paprika.
• Garnish with a little extra fresh dill.

Does Hummus Need Refrigeration?

Yes, hummus does need to be refrigerated. In fact, hummus should not sit out for more than 2 hours unrefrigerated. Also keep in mind that, though we are using canned garbanzo beans, the remaining ingredients in this recipe are fresh ingredients such as the dill and garlic, thus refrigeration is important.

Is Hummus Vegan?

Yes, hummus is 100% vegan! All ingredients in this hummus recipe as well as standard hummus recipes are almost always plant-based. I would even go so far to say that hummus is kind of a staple amongst vegans for snacking purposes. So, you’re safe!

Can Hummus Be Frozen?

You can freeze hummus. I would advise against freezing it for any longer than a few months because it will compromise not just the flavor but the texture of the hummus. If you do freeze hummus, make sure you use a freezer-suitable container.

More Easy Vegan Snack Ideas

• Garlic Wedge Fries
• Garlic Bread Recipe
• Beet Hummus
• Tomato Toast
• Vegan Ceviche
• Beans on Toast
• Healthy Vegan Nachos
• Blistered Shishito Peppers