Lemon Dill Hummus

This lemon dill hummus is a brightened up version of our beloved classic Mediterranean dip – both visually and taste-wise.

It's a creamy blend of softened chickpeas, flavored with my favorite lemon-dill combo. Simple to prepare, amazing in taste and a great choice for both casual snacking and entertaining.

Looking for more hummus recipes? Try this gourmet-tasting truffle hummus next.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Chickpeas – canned chickpeas are great for convenience, but for a richer more authentic taste use home cooked chickpeas. See the cooking method here.
• Tahini – it's a paste made using toasted sesame seeds. Stir well before. I prefer to buy Middle Eastern brands.
• Dill – use fresh dill and chop finely to measure right. Dried dill didn't taste the same.
• Lemon juice – always opt for freshly squeezed juice.
• Thai chili – optional, but adds a nice subtle heat.
• Garlic – whole, peeled cloves.
• Olive oil – a good quality product will add to the richness and overall flavor. I prefer extra virgin olive oil.
• Seasonings – include salt and ground black pepper. Feel free to adjust according to your taste. Oh and reduce salt quantity if using salted tahini or chickpeas.
• Water - to help get the right consistency. If adding more water than mentioned, add it gradually so you don't make the hummus too runny.

How to make lemon dill hummus

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – drain your canned chickpeas, put them in a bowl with 1 cup water and microwave 4 minutes. Then let them sit in hot water for 5 minutes. Drain and set aside.

Step 2 – to a food processor/blender add tahini, dill, lemon juice, thai chili, garlic, salt, pepper, olive oil plus 6 tablespoons water.

Step 3 – process this mixture for 1 to 2 minutes, scrape the sides then blend again until the mixture looks smooth.

Step 4 – now add chickpeas to this blended liquid (reserve a few for topping).

Step 5 – blend until everything is pureed – this can take up to 2 or 3 minutes. If needed, add more water. But no more than 1 tablespoon at a time – so you can control the consistency.

Step 6 – transfer the hummus to a plate/bowl. Use a spoon's back to make swirls on the hummus surface. Then drizzle a little olive oil, sprinkle chopped fresh dill and top with reserved chickpeas. Enjoy!

Recipe troubleshooting

• Too thick or runny – if it's too thick, gradually add water (1 tablespoon at a time) while blending. If it's runny, add more chickpeas and blend again.
• Bitter taste – this can happen if your tahini has turned too bitter. Always taste it before using. You can add more lemon juice to help counter the bitterness.
• Grainy texture – blend/process the hummus a little longer. Pause to scrape the sides occasionally. Also, don't skip the microwaving step – that makes the chickpeas softer and buttery.
• Spice balance – if you're sensitive to spice, omit the chili or use less. And if like me you enjoy a nice kick, add one more.

Substitutions and variations

• Lemon juice replacement – when you don't have fresh lemons, lime juice will work too. But use fresh juice only, no bottled products.
• Chili options – feel free to use cayenne pepper instead of Thai chili. Or use paprika (smoked or regular) for a milder kick.
• Garlic variations – use roasted or confit garlic cloves instead of fresh ones for a more mellow garlicky touch.
• Other toppings – experiment with different toppings like toasted pine nuts, chopped sun-dried tomatoes, za'atar, toasted sesame seeds or a sprinkle of sumac.

What to serve it with

• Pita chips or fresh pita bread – proper classic pairing.
• Vegetable platter – a colorful array of fresh veggies like carrots, cucumbers, bell peppers and cherry tomatoes.
• Crackers or toasted bread – for some nice crunchy contrast.
• Falafel – the perfect snack for dipping into hummus.
• Wraps or gyros – spread the hummus inside these and fill with your choice of vegetables, grilled meats and/or falafel for a complete meal.
• Tortilla chips – plain or flavored. Another good crunch-tastic option for dipping!
• Olives – think kalamata or green olives for a briny touch.

Storage and reheating

• Storage – transfer to an airtight container and refrigerate for upto 3 days.
• Reheating – hummus is usually served cold or at room temp. But if you like it warm, reheat on the lowest heat using a non-stick pan. Add small amount of olive oil and water and stir continuously. Not microwave friendly.

Just so you know

• The use of dill in hummus is not common or traditional, but it adds a nice herby touch that pairs beautifully with lemon.
• Most recipes call for the use of food processor for making hummus. But if you don't have one or just making a small batch, a high-powered blender will also work great.
• I love the lemon-dill flavor combo and if you do too, check out my lemon dill sauce and lemon dill aioli recipes.

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