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Lemon dill hummus in a white bowl served with fresh vegetable and pita chips on the side.

Lemon Dill Hummus (without Garlic)

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!
Prep Time 5 mins
Total Time 5 mins
Course Appetizer
Cuisine Gluten-free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Servings 8
Calories 156 kcal


  • Food processor (or a high-speed blender)


  • 1 ½ cups cooked chickpeas (15 oz can)
  • 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
  • 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!


Fridge: Transfer to a container and store in a refrigerator for up to 6 days.
Freezer: This recipe is not freezer-friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Keyword easy, hummus no garlic, quick, spring, Summer