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. This Lemon Dill Hummus will have you craving more from the first bite! Serve with raw veggies, crackers, pita, naan or any of your other favorite items for dipping!
Why you'll love this recipe
- This is a creamy, smooth hummus full of flavor!
- Lemon Dill Hummus comes together in just a few minutes with no cooking or baking required.
- Hummus stores well and is great to make in advance for hosting or snacking on during the week.
- This recipe is delicious to serve with fresh vegetables, pita chips, naan, or as a side dish to any meal.
This Lemon Dill Hummus comes together with just a few key ingredients.
- Tahini: This is where hummus gets its wonderful sesame seed flavor. Make sure to use 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 you can be generous with the dill!
- Chickpeas: Make sure you rinse your chickpeas before you add them to the mix.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe; below are a few easy variations to try.
- Add more dill - This is an area where you can certainly "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!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Lemon Dill Hummus
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 of water until you reach your desired consistency. Blend longer for a creamier hummus!
Garnish with extra olive oil, roasted pine nuts, fresh dill, and flaky sea salt.
Serve with your favorite pita chips or fresh vegetables.
Expert Cooking Tips
- Do a taste test before you transfer the hummus from the food processor to a bowl. This will be your opportunity to add more of anything you might be craving.
- The garnishes really make the dish! Top with olive oil, additional fresh dill, roasted pine nuts, flaky sea salt (Maldon Salt is my favorite), and a sprinkle of paprika.
- Blend until you reach your desired texture. Blending for a longer time in the food processor will make a smooth, creamy hummus.
- Add water to reach your desired consistency. You can add additional water if you prefer a thinner, smoother hummus.
- Serve with your favorite fresh vegetables, crackers, pita, naan, or as a side dish to a meal!
Refrigerator Storage: Store the hummus in an airtight container in the refrigerator for up to one week. If possible, store the toppings (such as roasted pine nuts) in an airtight container at room temperature, as they will start to lose their crunch if stored on top of the hummus in the refrigerator
Make Ahead: 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!
I highly recommend using fresh dill - this will give you the best flavor for this hummus!
Blend the hummus in the food processor until you reach your desired texture and consistency. Blend for 2-3 minutes for a smooth, creamy hummus (and add more water if the hummus seems too thick).
If you don't have pine nuts, you can also top this hummus with roasted, coarsely chopped almonds!
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 combined.
- With the food processor running, add an additional 2-3 Tablespoons of water until you reach your desired consistency and texture. 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.