This Lemon Dill Hummus is great for dipping or spreading, and tastes so bright and fresh. Perfect for warm weather!
This Lemon Dill Hummus is quickly becoming my favorite thing. I’ve been spreading it on crackers, dipping pita chips and veggies into it, and frankly, I can not get enough!
Even though it’s only April, the past week has been unseasonably warm in Oregon (low 80’s, which I would have laughed at as “warm” when we lived in California!).
The warm weather has led to my kids wanting to be outside constantly, and I haven’t been wanting to spend much time in the kitchen. So having this delicious lemon dill hummus on hand has been a lifesaver! I can grab a little and head back outside to enjoy this amazing weather.
Did I mention how quick and easy it is to make? 5 minutes. Seriously. Just add the ingredients to a food processor, and blend until smooth, adding a little water depending on what consistency you like. Add more water for a smoother, creamier hummus.
You will be blown away by the flavor of this Lemon Dill hummus! It’s fresh, savory and has a beautiful yellow color.
HOW TO EAT LEMON DILL HUMMUS:
- Dip pita chips or pita bread in it
- Dip vegetable sticks into it, like carrots, cucumbers, broccoli, etc.
- Make a sandwich by spreading the hummus on bread slices and fill with lettuce and tomatoes
- Spread it on fancy crackers
- Thin it out with water and use as a salad dressing
- Bring it to a potluck, barbecue or serve it as an appetizer and watch it disappear!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Lemon Dill Hummus
Ingredients
- (1) 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup fresh lemon juice
- 1/4 cup fresh dill, chopped
- 3 tablespoons tahini
- 1/4 teaspoon turmeric (for color)
- 1/2 teaspoon salt
- 2-3 tablespoons water, more if needed to reach desired consistency
Instructions
- Add the first 6 ingredients to a food processor, and blend until smooth. Add in the water, until the desired creamy consistency is reached.
- Garnish with fresh dill if desired, and serve with pita chips, pita bread or various cut vegetables.
Looking forward to making this but if I don’t have fresh dill and use dried, how much would you use? I keep buying lemon dill hummus from the store and for a little tiny container its six dollars! I am really happy that I found this one and I’m excited to try it. Thank you. 🙂
You bet, Penny! I absolutely LOVE this hummus! I would say about 1 tablespoon + 1 teaspoon of dried dill would be good. You can adjust to taste. Enjoy! Happy cooking!
So simple and yummy!! Thank you!
This was so simple and delicious–my kind of recipe. I didn’t have any turmeric so I added a 1/4 tsp paprika and 1/4 tsp cumin. Yum!
Hi Lisa. Glad you loved the hummus! Thanks for your fabulous feedback and review!
Dawg! Doubled the hanging-around-to-long greenmarket dill, home-cooked ceci — S’all good.
Glad you loved it! Thanks for sharing!
Delicious…I added a clove a garlic
This was my first time making homemade hummus and it was DELICIOUS!! Will definitely be making tons of more batches in the future.
I just have to pop in and say I’ve been making this recipe of yours for years and it’s always a summer time crowd pleaser! It’s so easy and I love how different it is from most traditional hummuses. Highly recommend!
Thank you for sharing your review on my dill hummus recipe! I’m glad you are enjoying it!
Delicious and refreshing. This recipe is a winner.
Thanks so much!!
The fresh dill I had growing in my backyard garden led me to your delicious recipe. I love that it has turmeric hiding in there as well, brightening the color and adding nutrients. Well done!
Thanks so much!
Love it! Will be making this again and again.
I’m so glad you like it!
If I have to leave the tahini out for allergy reasons, would you substitute anything?
That’s fine to leave it out, I would just add water or a little olive oil to make up for the moisture loss. Thanks!
of course! add any other ‘buttered’ seed you can handle:
use e.g., almond butter, even tho almonds aren’t seeds, are they/
or use sunflower seeds, ground into a butter. peanuts would work, tho they’re legumes.
pumpkin, or pepita, seeds would e kick ass!
I’d suggest adding some Nutritional Yeast to make up for any flavor loss from leaving out any nut or seed butter like Tahini. Heck, add some either way… it REALLY makes Hummus POP! 😉
So good. Love the fresh dill.
So delicious. The dill gives it an extra zing
I made this hummus, and it IS delicious. It’s also really easy to make. I love the idea of thinning it for a salad dressing. The color is beautiful with the added turmeric!
Thank you so much! Glad you liked it.
I´m addicted to hummus, this version with the lemon dill flavors sounds so incredible!
This looks delicious! Thanks for sharing!