This Creamy Lemon Dill Hummus is the perfect healthy vegan hummus to enjoy with pita chips, carrots, and sliced cucumbers. It's prepared in just 10 minutes with 6 ingredients. Perfect for an easy meal prep, hosting, or for making salads and grain bowls more fresh and flavorful.
Why You'll Love This Recipe
- Vegan and gluten free. This dill hummus is naturally vegan and gluten free and a great healthy appetizer and snack to enjoy throughout the week. Try my other favorite dairy free, vegan dips too and my hummus without garlic!
- Simple. You can have this lemon hummus ready in less than 10 minutes! It's so simple to make, you'll never need to buy store-bought hummus again!
- No peeling the chickpeas necessary. Some hummus recipes will call for peeling the skin off of the chickpeas before blending. I don't find it to be necessary and don't call for it in this dill hummus recipe, making it as quick and easy as possible.
Ingredients and Substitutions
- chickpeas - Chickpeas are the base of this dill hummus and an essential ingredient. I prefer to use chickpeas from a can to make this hummus quick and easy, but if you cooked chickpeas from scratch, you can use 1 ½ cups of cooked chickpeas in place of canned chickpeas. If you're out of chickpeas, you can substitute them with white beans, but note you may need less water and olive oil, as white beans are softer and easier to blend.
- tahini - Another essential ingredient in hummus, tahini is made from toasted ground hulled sesame. It's similar in texture to a nut butter and helps makes hummus rich and creamy and can usually be found in the international aisles of the grocery store or by other condiments. I recommend using a high quality, runny tahini - one you can easily pour into the food processor. If the tahini is not runny, it won't make your hummus as creamy and you may need to add additional olive oil to compensate.
- lemon juice - I highly recommend using freshly squeezed lemon juice as opposed to pre-bottled lemon juice. It's going to be a much fresher, brighter flavored lemon dill hummus.
- olive oil - If necessary, you can substitute the olive oil for avocado oil or another neutral vegetable oil, if desired.
- dill - Fresh dill is required for this recipe - dried dill won't work.
Step by Step Instructions
- Rinse the chickpeas. Drain the can of chickpeas over a fine mesh sieve and rinse with cold water thoroughly. I like to rinse until all of the foam from the residual aquafaba liquid has been drained. This is going to make the chickpeas easier to digest.
- Add all ingredients to food processor. Add the freshly rinsed chickpeas, tahini, lemon juice, garlic, dill, and two tablespoons of the water and olive oil to the food processor.
- Blend until smooth. Process the hummus in the food processor for 1-2 minutes, scraping the sides of the food processor as needed. You want the hummus to be nice and smooth and creamy! If you find it needs it, add the remaining 2 tablespoons of water and olive oil to make it even creamier.
- Enjoy! Transfer the creamy lemon dill hummus to a bowl and season with additional salt, pepper, lemon juice and olive oil to taste. I love to eat lemon dill hummus with fresh cucumbers, carrots or pita chips. However, this hummus can be served with anything you like and is also great spread on sandwiches or in salads as a homemade salad dressing.
No, canned chickpeas are already cooked and do not need to be cooked again. You can eat them directly out of the can, but again, I recommend thoroughly rinsing them under cool water beforehand for the best digestion.
No, the only time you would consider soaking chickpeas, is if you are cooking them from dry beans. Once they are cooked, soaking them won't have any additional benefit. Simply rinse, and transfer them to the food processor to blend smooth!
This lemon dill hummus will keep in the refrigerator for up to 6 days. To ensure it lasts as long as possible, store the dill hummus in an airtight container, preferably glass.
I don't recommend freezing lemon dill hummus as it will change the flavor and texture. When frozen, the oil will begin to separate from the hummus and the texture can turn from smooth and creamy to grainy and sometimes even bitter tasting.
Tips for Success
- Double this dill hummus for get togethers or picnics! This hummus creates 6 servings. If you are hosting a larger crowd, I recommend making a double batch. If you have a large cup food processor, it should be able to process two batches at once!
- Adjust the seasonings to your liking. Season the creamy dill hummus with salt and pepper to taste and add an additional squeeze of lemon juice if you find it needs it. You can even omit the garlic if you are intolerant or don't enjoy it.
More Vegan Appetizers to Try
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Creamy Lemon Dill Hummus
- 15 oz Chickpeas
- 3 tbsp fresh lemon juice
- ¼ cup tahini
- 2-3 tbsp olive oil
- 2-3 tbsp water
- 2 tbsp fresh dill, chopped
- ¼ tsp salt
- ¼ tsp pepper
- 2 garlic cloves
- Rinse the chickpeas thoroughly.
- Add all of the ingredients to a blender or food processor, starting with 2 tbsp of oil and 2 tbsp of water.
- Blend until creamy, approximately 1-2 minutes. You may need to scrap down the sides with a spatula depending on your processor/blender and blend again.
- If you desire creamier hummus, add the additional tbsps of water and oil and blend again.
- Transfer to a bowl and top with extra salt + pepper, olive oil, fresh lemon juice and/or chopped dill.
- I love to eat my hummus with fresh cucumbers and carrots or pita chips. However, this hummus can be served with anything you like and is also great to spread on sandwiches or add into salads.