This Lemon Dill Hummus so easy to make, super fresh with the added lemon and dill. Ready for dipping in about 10 min!
Hummus is such a great snack, easy to prepare and keeps for days in the fridge. Serve it up with some pits chips, bagel chips, crackers or vegetable sticks. It’s also great in sandwiches, wraps and salads or just off the spoon!
If you like a little spice to your hummus give this Spicy Roasted Red Pepper Hummus a try. Another great dip is this Cashew and Sun-Dried Tomato Spread that’s loaded with flavour!
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Ingredients
It just takes a few ingredients to make this Lemon Dill Hummus.
In this lemon dill hummus recipe I use canned chickpeas, straight out of the can. I don’t bother peeling them. If you prefer, you can cook your own chickpeas, instead of the canned ones.
For ingredient quantities can be found in the recipe card at the bottom.
- Canned chickpeas, drained and rinsed
- Garlic, adds a little kick and a lot of flavour to this lemon dill hummus.
- Lemon juice, freshly squeezed is the way to go here. For that bright, zingy flavour.
- Fresh dill, I love the dill and lemon flavour combo! In a pinch you can use frozen dill.
- Ground turmeric, for a little flavour and to give this hummus a lovely cooler.
- Salt and Pepper, add to your liking
- Olive oil, use a good quality preferably extra virgin olive oil.
- Tahini, adds a depth of flavour and makes this hummus smooth and creamy.
- Water, use ice water for extra creamy and fluffy hummus.
See recipe card for quantities.
Instructions
Hummus so easy and fast to make, to the table in about 10 min!
Follow the instructions below. For the full written directions, see the recipe card at the bottom.
Process all the ingredients in a food processor (except the water) on high for about 2 min until creamy and smooth, scraping down sides as needed.
Adjust the thickness by adding water if necessary, add 1 tablespoon at a time until it’s the right consistency.
Taste the hummus and add more salt and pepper if needed.
Hint: Use ice-cold water to make the hummus for a creamier result!
If you like a little spice to your hummus, give this Lemon and Ginger hummus a try!
Substitutions and Variations
- This recipe uses chickpeas straight out of the can, just as they are. I like that result and is makes hummus in just a few minutes! For a smoother hummus, peel the chickpeas before adding them to the blender.
- Spicy – Add a little chili pepper flakes to your hummus.
- Herbs – This recipe calls for dill but you can also use a mix of herbs like parsley, cilantro or basil would be a good combination.
- Topping – I like to add a little chopped dill and a splash of olive oil. For a little crunch, add a sprinkle of sesame seeds.
See this Pesto Hummus on my website!
How to serve Hummus
This Lemmon dill hummus tastes amazing served up with some pits chips, bagel chips, crackers or vegetable sticks. It’s also great in sandwiches, wraps and salads or just off the spoon. Perfect snack or appetizer that you can make ahead of time and have ready in the fridge for when your guests arrive!
Check out this Hummus Toast recipe for a light lunch idea.
How to store hummus
Store this Lemon Dill Hummus in an airtight container for about 5 days. I think it even tastes better after a day or so, all the flavours mingle and enhance.
I don’t recommend freezing hummus because it changes the texture. Best eaten within a few days.
Top tip
If you prefer smoother hummus, peel the chickpeas before adding them to the blender. This recipe uses chickpeas straight out of the can, just as they are. I like that result and is makes hummus in just a few minutes!
You can also boil the canned chickpeas first to make it super smooth. Just add the canned chickpeas to a pot and cover with water. Add ½ teaspoon baking soda and boil for 20 min until the chickpeas are soft and mushy. Drain and rinse them in cold water, then add them to the blender and follow the instructions.
FAQ
Lemon juice lifts the flavour of the hummus, makes it bright and zingy!
My answer would be yes! Homemade hummus is so easy to make and you can adjust the flavour and texture to your liking. Another bonus is that homemade hummus often is more healthy than the store bought kind.
You can omit the tahini in this recipe, but it will not turn out as creamy. Add a little extra oil to ice water instead.
Yes you can, greek yoghurt gives hummus a creamy texture but it won’t have the same punch of flavour. This lemon dill hummus has a lot of lemon juice in it and the yogurt will add some acidity so it’s important to balance out the flavours with the spices.
More snacks and dips to try:
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This Lemon Dill Hummus so easy to make, super fresh with the added lemon and dill. Ready for dipping in about 10 min!
- 1 can 400g (14oz) chickpeas
- 1 clove of garlic chopped
- ¼ cup lemon juice
- 4 springs fresh dill
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- pepper to taste
- 2 tablespoon olive oil
- 2 tablespoon tahini
- 1-2 tablespoon ice water
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Reserve a few chickpeas for garnish (optional)
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Process all the ingredients in a food processor (except the water) on high for about 2 min until creamy and smooth, scraping down sides as needed.
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Adjust the thickness by adding water if necessary, add 1 tablespoon at a time until it's the right consistency.
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Top with reserved chickpeas, drizzle with olive oil and sprinkle with some fresh dill. Serve the hummus with, pita chips, vegetables or crackers.
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