Post updated April 11, 2022.
This Lemon & Dill Hummus is super creamy, addictive, and incredibly easy to make. Lemon and dill shine together, offering a bright flavor. Make a big batch for next your gathering, or just to have on hand for a snack!
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Lemon and Dill Hummus
Hummus is one of those things that I can’t get enough of! It’s a dip, spread, schmear, and a condiment. It’s healthy, light, and always a crowd pleaser!
While store bought versions bring variety and convenience, there’s something to be said about making your own! You know exactly what ingredients are going in, and can make your favorite flavor. Read on to learn how to make this gorgeous Lemon and Dill Hummus!
Ingredients For Lemon Dill Hummus
- Chickpeas (also known as Garbanzo beans): The tasty and protein-packed base for all traditional hummus recipes. While many recipes out there will claim that dried beans yield the creamiest hummus, canned Eans work just fine in my opinion, too!
- Baking Soda: Cooking the garbanzo beans with baking soda alters the pH in the water, which quickens the process of softening the beans (read: extra creamy hummus!).
- Tahini: A paste made from sesame seeds that adds the most delicious creaminess.
- Lemon Zest and Juice: Bright and acidic, lemon adds a fresh zing that pairs perfectly with other flavors.
- Garlic: Fresh is best! Adjust the amount to your liking.
- Olive Oil: Rich olive oil adds flavor and silkiness.
- Dill: The more, the better in my opinion! Fresh dill is irreplaceable! It’s one of my favorite herbs and is so delicious in this creamy dip.
- Salt: Accentuating every flavor, salt should not be overlooked! I like using a coarse sea salt in this recipe.
How To Make Lemon and Dill Hummus
- Add rinsed and drained chickpeas to a saucepan. Add enough water to cover and add baking soda. Boil for 10 minutes, drain, and rinse with cool water. Add to a food processor or blender.
- Add tahini, lemon zest and juice, garlic, olive oil, salt and dill to the food processor. Start blending.
- As the hummus is processing, add water or olive as needed. Only add a little at a time, as the mixture will continue to smooth out as you blend it. Taste the hummus and add more salt if needed.
- Transfer to bowl or plate, drizzle with additional olive oil and reserved chickpeas.
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Lemon and Dill Hummus
Ingredients
- 1 32 oz can chickpeas, rinsed and drained
- 1 tsp bring soda
- 1/4 cup tahini
- 1 lemon, zested and juiced
- 3 garlic cloves, roughly minced
- 1 Tbsp olive oil (more to finish)
- 1/4 cup Dill,
- 1 tsp salt
Instructions
- Add rinsed and drained chickpeas to a saucepan. Add enough water to cover and add baking soda. Boil for 10 minutes, drain, and rinse with cool water. Add to a food processor or blender.
- Add tahini, lemon zest and juice, garlic, olive oil, salt and dill to the food processor. Start blending.
- As the hummus is processing, add water or olive as needed. Only add a little at a time, as the mixture will continue to smooth out as you blend it. Taste the hummus and add more salt if needed.
- Transfer to bowl or plate, drizzle with additional olive oil and reserved chickpeas. Enjoy!