Healthy Lemon Dill Hummus with Just 5 Whole Plant Ingredients
Homemade hummus doesn’t get much easier—or brighter—than this lemon dill hummus. Made with just five whole plant ingredients plus a few simple pantry staples, this recipe delivers fresh flavor without added salt, sugars, or excess fat. It’s proof that healthy eating can be both effortless and incredibly satisfying. This easy lemon dill hummus recipe is vegan, vegetarian, and gluten-free, making it a versatile option for dipping vegetables, spreading on sandwiches, or adding to grain bowls and wraps. With everything coming straight from your pantry, it’s a budget-friendly staple you can whip up anytime you need a nourishing, delicious snack or appetizer.
I’m a huge fan of making homemade hummus, as it pretty much always tastes loads better than storebought alternatives. Plus, you can save money, make it with the ingredients you want (and don’t want), and whip it in just 10 minutes! Much faster than running to the grocery store. And you only need a few items for this recipe: canned chickpeas, EVOO, lemons, tahini, and dill. Now I love fresh dill in this recipe, which I grow in my garden. But if you’re making this recipe on the quick and easy, just turn to dried dill in your spice cabinet. It’s a no fool recipe for a quick appetizer or spread, and it lasts in the fridge for up to a week.
What to Eat with Hummus?
Hummus is a go-to as a veggie dip, spread on sandwiches, tacos, and wraps, accompaniment for whole grain crackers or flatbread, topping for salads, and sauce for savory entrees, such as veggie meatballs, lentil patties, and falafels. This recipe for Lemon Dill Hummus is so easy to make—just pop the ingredients into the blender or food processor and puree until velvety and smooth. Then you can enjoy a batch with your favorite meals all week long.
How Long Does Hummus Last?
Hummus has a pretty good shelf-life in the fridge. Thanks to the addition of lemon juice with natural antioxidants, it preserves the freshness of the recipe. This recipe for fresh hummus can be stored in the refrigerator in an airtight container for up to 7 days.
Hummus Nutrition
Hummus is a nutrition-rich dish, packed with fiber, vitamins, minerals, phytochemicals, and plant protein. This recipe is lighter in added fats, with just a touch of EVOO, though you can omit it if desired. Plus, you can leave out the salt to make it salt-free. It also has no added sugars. This hummus can fit into your whole foods plant-based lifestyle easily. Plus it’s gluten-free.
Place drained chickpeas, garlic cloves, salt (optional), black pepper, lemon juice and zest, and tahini in the container of a blender or food processor.
Start blending, while pouring the olive oil into the top, then the reserved chickpea liquid a little bit a time. Add just enough chickpea juice while processing the hummus to make a smooth, thick texture. Process mixture until smooth, scraping down sides as needed.
Add dill and process just long enough to chop the dill more finely and distribute it into the hummus.
Chill until serving time. Serve as desired with whole wheat pita, fresh veggies, and sandwiches.
Makes about 2 cups of hummus (about 8 ¼-cup servings).
Prep Time:10 minutes
Cook Time:0 minutes
Nutrition
Serving Size:8 servings
Calories:89
Sodium:160 mg
Saturated Fat:0 g
Carbohydrates:13 g
Fiber:3 g
Sharon’s 10 Favorite Dip Recipes
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