Lemon-Dill Hummus

"I had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so I cooked the whole bag. A little experimentation yielded this variation on the world's most useful dip/spread. Please use fresh dill. You'll regret it if you don't. Hummus freezes well."
photo by a food.com user photo by a food.com user
Ready In:
1 qt




  • Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
  • Drain, reserving liquid.
  • While chickpeas are still hot, put them into the blender with all the other ingredients.
  • Add 1/2 cup of the cooking liquid and blend on medium speed until it achieves a smooth, peanut-butter-like consistency. Add additional cooking liquid if it seems too stiff.
  • Taste and adjust seasonings if necessary.
  • Best if chilled overnight to develop flavor.

Questions & Replies

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  1. If I could give this ten stars, I would. Now I never have to eat store-bought hummus again! It's so easy, I'm almost ashamed to have waited until now to make it. I didn't do much measuring, just sampled as I went along and adjusted everything to my taste. I made a double batch--one extra lemony with lots of garlic and dill, and the other with a little less garlic and no dill--so I'll be set for...well, at least the next couple of days. My only complaint is that finding tahini in my area wasn't easy, and I had to make a special trip to a store where I usually never shop. Once this jar runs out, I might try substituting a little bit of creamy peanut butter, since the flavor is similar and PB is much easier to find (and cheaper to buy,) or even leave it out entirely.
  2. this is one of the *best* hummus recipes I have made, I only made a single recipe the first time, I am off to make a triple to freeze, I have an abundance of fresh dill and I am so lucky to have found this recipe! I'm going to add in a little cayenne to the next batch and mabey increase the garlic slightly, what a great recipe, thanks for sharing Killer!...Kitten:)



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