This Lemon Dill Hummus is bright, zesty, and is made without garlic! It comes together in just 5 minutes, and is naturally vegan and gluten-free!
We are *finally* getting closer to spring and this Lemon Dill Hummus is exactly what we need after a long winter! It's fresh, nutty, tangy, and has a light and fluffy texture.
It's made with just 8 healthy ingredients that you probably have in your pantry right now! Perfect to make for meal prep, bring to picnics, or serve as a mid-day snack!
Ingredients and notes
- Lemon zest: When you're zesting your lemons, zest the yellow part only. The white part is bitter and doesn't taste good.
- Garlic Powder: It doesn't make the hummus taste garlicky, but brings a depth of flavor. Optional.
- Dill: You can use any herbs you like such as parsley, cilantro, chives, etc.
How to make lemon dill hummus without garlic
Start by adding chickpeas, tahini, olive oil, lemon juice, and spices to a food processor.
Blend for 3-4 minutes, adding ice-cold water as needed, until smooth and creamy.
Add the lemon zest and chopped dill. Pulse a few times until just combined and you're ready!
- Remove some of the skin from the chickpeas. You don't have to spend much time, but I do recommend removing as many as you can. This makes a big difference.
- Use good-quality tahini. Tahini is one of the main ingredients and it can make or break your hummus. Use tahini that you love, one that is not bitter and is runny!
- Use ice-cold water. I don't know exactly why this helps, but it's important for making smooth and creamy hummus.
- Adjust the taste as you go. If you feel like your hummus is lacking something, try adding some more lemon juice or salt to taste.
It will last for 5-6 days in the fridge.
This may be because your tahini is bitter, or you've used the white part of the lemon when zesting. As mentioned above, use high-quality tahini for the best results!
I have never tried freezing hummus and I don't recommend it. I think it will change the texture quite a bit.
Store leftovers in an airtight container, in the fridge for up to 6 days!
More Dips to Try
Lemon Dill Hummus (without Garlic)
- Food processor (or a high-speed blender)
- 1 ½ cups cooked chickpeas (15 oz can)
- ⅓ cup runny tahini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed (or more to taste)
- ½ teaspoon garlic powder (optional, for depth of flavor)
- ¼ teaspoon salt (or more to taste)
- Freshly cracked black pepper
- 1 ½ teaspoon lemon zest
- ⅓ cup dill, chopped
- In a food processor or a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic powder, salt, and black pepper. Blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency. You may need to stop and scrape down the sides a few times.
- Add lemon zest and dill and pulse a few times just until combined. Taste and adjust the flavor if needed, adding more lemon juice, salt, or black pepper to taste.
- Transfer to a bowl, top with desired garnish, and serve!