Easy and Creamy Lemon Dill Hummus (vegan)

There’s nothing more satisfying than a protein-filled and healthy snack like this homemade Lemon Dill Hummus. This vegan hummus is a wholesome and perfect snack that will keep you full for hours. It’s truly the ultimate dip with a creamy texture and bright flavors.

The lemon dill hummus is spread on a plate, drizzled with olive oil, and is ready to eat.

Why You Will Love This Vegan Dip

Savory and a hint of spicy, this hummus will knock you off of your seat. It’s bursting with so much flavor and has the perfect hint of citrus from the lemon, creaminess from the chickpeas, spice from the garlic, fresh dill, and red pepper flakes, and is seasoned perfectly with salt and pepper.

Grab some carrot sticks and dig in. This dip is filling, delicious, and easy to make and there’s no doubt this will be a new staple in your house. What an upgrade from store-bought hummus!

There’s something about a bowl of creamy homemade hummus finished off with a drizzle of olive oil and a sprinkle of fresh herbs that is so pretty. Like, it just invites you to dig in and experience the massive flavors it has to offer.

The Best Ways to Enjoy Lemon Dill Hummus

As a dip. It’s a great dip to pair with fresh veggies or fresh pita bread if you are feeling really fancy.

In a veggie sandwich or wrap. I like to smear two tablespoons of fresh hummus over a tortilla or sandwich bread. It brings so much creaminess to the meal while providing a good amount of protein and flavor. It’s truly a versatile food.

On breakfast toast. When I make my husband scrambled eggs in the morning, I love to pair the hummus with a piece of avocado toast or hummus toast. It doesn’t need anything else, it’s that good alone!

An upclose picture of the lemon dill hummus.

In a buddha bowl. One of my favorite dinner meals is a simple Buddha bowl filled with roasted veggies, quinoa, greens, and legumes. However, I always complete my bowl with some sort of sauce. (Sauce is everything, am I right)? So, that’s where this delicious hummus comes into play.

On a charcuterie board. I love making a small charcuterie board if I am having guests over. Talk about impressing your guests, try adding a small bowl of this easy lemon dill hummus recipe! Pair it with fresh berries, nuts, crackers, cheese, pita chips, and more.

The Ingredients

Garbanzo beans-It’s as easy as grabbing a can of chickpeas. These beans are typically used in hummus dishes because of their creaminess and heartiness. They are a staple of the popular Mediterranean diet and a great way to get in plant-based protein and loads of healthy fiber and fats.

Tahini-This sauce consists of blended sesame seeds. Most Mediterranean-based hummus dishes always include tahini. I purchase mine from Trader Joe’s but you can find a jar of this paste at any health food store. And, you can even make your own in a food processor.

Lemon juice and lemon zest-Use the same small to medium lemon. First, using a microplane, get about 1 teaspoon of zest. Then, use the remainder of the lemon for the fresh lemon juice.

Olive oil-Make sure to use extra virgin olive oil for this recipe. I also recommend using a high-quality olive oil if you can. It really improves the flavor. Save a little extra olive oil to drizzle on top of the finished plate.

Garlic-I am a garlic snob over here. It’s truly one of the best flavors in my opinion. Make sure to use fresh garlic cloves and not garlic powder. It makes a huge difference.

Vinegar-This recipe calls for white wine vinegar but you can also use basic white vinegar. Feel free to use apple cider vinegar as well.

Dill-You can technically use dried dill for this recipe however, fresh dill makes the hummus ten times better. I truly recommend using fresh herbs over dried ones if possible.

Red pepper flakes-Even if you are not into spicy food, the red pepper flakes do not kick up the heat rather they add a nice flavor to the hummus. I definitely recommend this spice.

Salt and black pepper: Finish off this vegan hummus with salt and black pepper to taste.

Ice water: For creamier hummus, do not skip this step. It’s the secret step and simple trick to making the best hummus.

The instructions

Step one: Start by adding 2-3 ice cubes to about 1/2 cup filtered water and set it aside.

Step two: Start with the canned chickpeas, and then add the remaining ingredients to the bowl of a food processor, minus the water. Blend the ingredients until the hummus becomes smooth and creamy. This could take about 2-3 minutes. Stop and scrape down the edges ever so often.

Just added all of the ingredients to the base of a food processor.

Step three: Once the hummus is creamy, slowly add ice water, one tablespoon at a time while the food processor is on, for a creamier result. This will result in the ultimate creamy hummus. (I used 3 tablespoons.)

The hummus is blending in the food processor.

Step four: Scoop the hummus into a bowl or spread it over a plate. Top it with a drizzle of extra virgin olive oil, minced fresh dill, salt, and pepper.

Tips + Modifications

Make sure to use all fresh ingredients. I am specifically referring to lemon juice from a real lemon, fresh garlic, and fresh dill.

If you do not have fresh dill, dried will work. While I think the fresh dill really makes this dish, you could certainly make a great hummus using the dried version.

You can also use a high-speed blender to whip up this vegan lemon dill hummus.

How to Store Leftovers

Make sure to add a lid to the bowl of hummus and store it in the fridge.

The hummus should last about one week in the fridge in an airtight container.

Other Delicious Vegan Dips to Try

The Best Walnut Spread and Bread Dip (vegan)

Easy Vegan Veggie-Loaded 7-Layer Dip Appetizer Cups

Easy Fresh Herb and Lemon White Bean Dip (vegan)

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