Hummus is a wonderful snack, appetizer or side dish any time of year, but when it's packed with lemon and dill, it feels extra bright and perfect for summer. Served with veggies and your favorite pita chips, it's always a winner! This Lemon Dill Hummus will have you craving more from the first bite!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
Hummus comes together with just a few key ingredients.
- Tahini: this is where hummus gets its wonderful sesame seed flavor. Make sure to use a good-quality tahini and know that your hummus may taste different when you use different tahinis (it's a good thing!). You can buy tahini at most grocery stores, or you can also order tahini online from a wide variety of brands.
- Garlic: you don't want the garlic to be overpowering in this recipe, but you do want just a bit!
- Lemon juice: fresh-squeezed lemon juice is best. This gives the hummus a light and bright flavor.
- Fresh dill: you'll definitely want fresh dill for this recipe, and be generous with your measurements! The lemon juice is very forward, but the dill flavoring comes a little
- Chickpeas: make sure you rinse your chickpeas before you add them to the mix!
- And a few other staples including salt, cumin, paprika and olive oil.
See full recipe below for detailed instructions.
This Lemon Dill Hummus comes together in just a few easy steps.
Combine all ingredients except for chickpeas in the bowl of a food processor. Blend to a paste.
Add chickpeas, then blend until combined. Add 2-3 Tablespoons water until you reach your desired consistency.
Garnish with extra olive oil, roasted pine nuts, fresh dill, and flaky sea salt.
Serve with your favorite pita chips and chopped vegetables.
Hint: Mix your ingredients and do a taste test before you transfer from the food processor to a bowl. This will be your opportunity to add more of anything you might be craving.
There are a few easy variations you can make to this recipe for a customized experience:
- Remove the garlic - if you don't like garlic, leave it out!
- Bump up the herbs - for the herbs, I'd say "measure with your heart." If you love dill, add more! It's a fairly subtle flavor and the hummus can really take a lot of it. Remember, you'll garnish with some fresh dill at the end as well.
- Increase the spice level - there is only a little paprika in this hummus, but if you wanted to make a spicier version, you could also add a bit of cayenne pepper for a kick!
Hummus easily comes together in a food processor (I like to use this 14-Cup Cuisinart Food Processor). If you have a very high-speed blender, this could potentially work there as well. Other than that, you'll just need a spatula to help transfer the hummus to your bowl (this GIR Skinny Spoonula is my favorite tool for the job)!
Lemon Dill Hummus is a great thing to make in advance if you're having people over, or if you want to have it on hand to snack on during the week. Keep the hummus and the toppings separate if you can (the roasted pine nuts will start to lose a bit of their crunch if they're on top of the hummus for long). Cover the hummus in plastic wrap, or transfer to an airtight container and store in the refrigerator for up to one week.
The garnishes really make the dish here! Top with olive oil, additional fresh dill, roasted pine nuts, flaky sea salt (Maldon Salt is my favorite), and a sprinkle of paprika. Then you're ready to enjoy!
Lemon Dill Hummus
- 4-5 Tablespoons water divided
- ⅓ cup tahini
- 1 garlic clove peeled
- 3 Tablespoons olive oil plus more for topping
- 3 Tablespoons fresh lemon juice
- 3-4 Tablespoons fresh dill plus more for topping
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon paprika plus more for topping
- 1 can (15 oz.) chickpeas drained
- roasted pine nuts for topping
- flaky sea salt for topping
- Add 2 Tablespoons water plus all other ingredients except chickpeas to the bowl of a food processor. Pulse until a smoothe paste forms.
- Rinse chickpeas and add to food processor. Pulse until smooth and combined.
- With the food processor running, add an additional 2-3 Tablespoons of water until you reach your desired consistency. Taste and adjust seasonings, if needed.
- Transfer to a serving bowl. Top with a drizzle of olive oil, roasted pine nuts, and a sprinkle of paprika and flaky sea salt.