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!
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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
Step 1
Start by adding chickpeas, tahini, olive oil, lemon juice, and spices to a food processor.
Step 2
Blend for 3-4 minutes, adding ice-cold water as needed, until smooth and creamy.
Step 3
Add the lemon zest and chopped dill. Pulse a few times until just combined and you're ready!
Expert Tips
- 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.
FAQ
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!
We love serving it with pita chips and fresh veggies, but you can put it on sandwiches, wraps, or serve as a side dish.
I have never tried freezing hummus and I don't recommend it. I think it will change the texture quite a bit.
Storage
Store leftovers in an airtight container, in the fridge for up to 6 days!
More Dips to Try
Lemon Dill Hummus (without Garlic)
Equipment
- Food processor (or a high-speed blender)
Ingredients
- 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
Instructions
- 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!
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