If you love hummus, you’ll love my homemade lemon dill hummus because it’s ultra-creamy and infused with fresh summer flavors. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.
Hummus is a smooth and creamy Mediterranean dip made from pureed chickpeas. It’s traditionally seasoned with nutty tahini flavors and fresh garlic, both which make this nutritious dip sing.
Hummus has been enjoyed throughout the Middle East for ages, and believe me when I tell you that I ate hummus every day when I traveled throughout Israel a few years ago. Today, many Americans are getting on the hummus-loving bandwagon, with 25 percent of American homes saying they regularly buy hummus.
Traditional hummus is surprisingly easy to make as it contains only pureed chickpeas, tahini, olive oil, garlic and salt. Many foodies and recipe creators often add other ingredients, like paprika or parsley, red pepper flakes, or lemon and dill as you’ll see in this bold recipe.
Not only is hummus a tasty upscale dip perfect for entertaining, but also it’s a healthful snack meant to be enjoyed any day of the week. The creamy appetizer is loaded with fiber and plant-based proteins to keep you feeling full, and it also contains folate, calcium and Vitamins B and E, all which help to boost your immune system.
This tasty tip is typically served with warm pita bread, but if you can’t eat gluten, a protein found in wheat, rye, barley and sometimes oats, you know gluten-free pita bread is practically non-existent.
Instead, I recommend enjoying hummus with Crunchmaster crackers. These crunchy crackers come in a variety of flavors including Original Multi-Seed (my go-to cracker), Rosemary & Olive Oil, Roasted Garlic, Artisan Cheesy Garlic, and Ultimate Everything.
I personally think the Roasted Garlic Crunchmaster crackers pair perfectly with my lemon dill hummus recipe, but I also like this recipe with the Original Multi-Seed variety.
How to Make Lemon Dill Hummus
To make this wonderful lemony hummus dip, follow these three simple steps:
Step #1: Add the following ingredients to a food processor or high-speed blender and blend on high until smooth or for about one minute:
- Chickpeas: You’ll need one 15-ounce can of chickpeas, also known as garbanzo beans, for this recipe. Be sure to drain and rinse them well. Some people recommend removing the chickpea skins for a creamier texture, but in my opinion, it’s not necessary.
- Tahini: Tahini is just ground sesame seeds, which add a nutty flavor and creamy texture to the hummus. You’ll need two tablespoons of tahini for this recipe.
- Olive Oil: Add two tablespoons of olive oil to this recipe to help the ingredients blend together. Reserve some olive oil for drizzling on top of the finished hummus.
- Lemon Zest and Juice: Always use a fresh lemon when a recipe calls for lemon juice. Before juicing the lemon, remove the zest with a grater. You’ll need the zest of one lemon (about 2 tsps), and 1/4 cup of lemon juice, which is the juice of about 1-2 lemons depending on how large and juicy they are. The lemons will give this hummus a delightful fresh flair.
- Garlic: Fresh garlic will make this hummus sing. You’ll need one garlic clove. Don’t worry about mincing it because your food processor will blend it up along with the other ingredients.
- Kosher Salt: Be sure to add 1 teaspoon of Kosher salt to help pull out the flavors of the hummus.
- Water: You’ll also need 3-4 tablespoons of water to thin hummus (if too thick) and help make it creamier.
Step #2: Once the hummus mixture is smooth, add one bunch of fresh dill (stems removed) to the food processor and blend for 10-20 seconds. Be sure to use fresh dill for the best taste and results. You can find fresh dill in most grocery stores year-round, but it’s most popular in the spring and summer. Be sure to reserve a little dill for garnishing the top of the hummus too.
This is the what the hummus will look like once blended with the fresh dill:
Step #3: Before removing the hummus from the food processor, make sure it has a smooth texture. It’s also wise to taste test the hummus to ensure it has enough salt and lemon. This is your chance to add more, if needed.
Once the mixture is to your liking, both in taste and texture, add it to a serving bowl. Top the hummus with a drizzle of olive oil and garnish with fresh dill before serving.
How to Serve Lemon Dill Hummus
Surround your lemon dill hummus dip with Crunchmaster crackers and/or an assortment of vegetables (optional) such as sliced cucumbers, baby carrots, and/or celery sticks.
This hummus makes for the perfect spring and summer dip and I often bring it to potluck dinners when I’m asked to bring an appetizer.
This lemon dill version of this classic hummus is so lemony and fresh, and the hints of dill and garlic elevate the taste of this dreamy dip to new heights.
More Dip Recipes
Try these gluten-free dip recipes too:
- Game Day Snack Board with Homemade Black Bean Dip
- Warm Butternut Squash & Apple Dip
- Chunky Pico de Gallo with Avocado
- Festive Cranberry Jalapeno Dip (Salsa)
- Baked Brie with Walnuts, Pomegranates and Honey
- Gluten-Free Queso + Movie Night Snack Board
- Easy + Delicious Pumpkin Hummus Recipe
Lemon Dill Hummus
- 1 Food processor fitted with steel blade (or high-speed blender)
- 15 ounces chickpeas (garbanzo beans) 1 can, drained and rinsed
- 2 tbsp tahini
- 2 tbsp olive oil plus more for serving
- 2 tsp lemon zest equal to the zest of 1 lemon
- 1/4 cup lemon juice approximately juice of 1 large lemon
- 1 garlic clove
- 1 tsp Kosher salt
- 3-4 tbsp water
- 1 small bunch of fresh dill stems removed
- Add all ingredients except for the fresh dill to a food processor and blend until completely smooth, about 1 minute. Add water, 1 tbsp at a time, as needed.
- Once the hummus is smooth, add a handful of fresh dill to the food processor and blend for another 10-20 seconds until combined.
- Add the hummus to a serving bowl, then drizzle some olive oil over top of the hummus and sprinkle with fresh dill. Serve with crackers and/or sliced veggies.