Bring a taste of pure sunshine to the table with this creamy, bright, tangy Lemon Dill Hummus with Yogurt. Thick, silky, and bursting with fresh flavors, this easy hummus recipe will have you dipping all of the things.
Hummus is one of my favorite things to meal prep. Most recipes like green goddess hummus don’t require any cooking at all; the food processor does all of the work for you. This bright and tangy creamy lemon dill hummus is one that is always in rotation. The vibrant flavors make it a versatile option for healthy dipping, topping, and spreading.
With the holidays just around the corner, this is also a great option to whip together for any party or event. You can easily double up the recipe and serve this as part of a crudites platter.
Why You’ll Love This Recipe
- Thick and Creamy Texture. With a couple of tricks along with the addition of Greek yogurt to this creamy lemon dill hummus, the texture is silky and luscious. As delicious as this is as a dip, it also makes a great spread.
- Easy Process. The only real work to making this hummus recipe is skinning the chickpeas. Other than that just give the dill and garlic a rough chop and let the food processor take care of the rest. Who doesn’t love a recipe that requires zero cooking?
- Accessible Ingredients. There’s nothing complicated about any of the ingredients in this recipe. Pantry staples like canned chickpeas are joined with fresh ingredients like dill, lemon, and garlic.
- Make Ahead. Make this on the weekend and enjoy it all week long! This is one of those things that actually gets better after it has refrigerated. The flavors marry and the texture thickens up.
Ingredients
- Chickpeas – Skip cooking dried beans from scratch and take the help of canned garbanzo beans. By removing their tough skins, these blend up smooth, creamy, and delectable thick.
- Lemon – This adds tang and brightness to the hummus and will make you crave the next bite.
- Dill – Fresh dill will bring the most flavor. This grassy herb with a mild licorice flavor pairs perfectly with citrus, especially lemon.
- Garlic – You’ll just need one large garlic clove for this. It adds a sharp bite without overpowering the other flavors.
- Tahini – This nutty paste made from roasted sesame seeds adds both flavor and texture to the easy lemon dill hummus.
- Olive Oil – Because we’re adding Greek yogurt to this hummus, you don’t need a lot of olive oil. It does add a layer of richness as well as give it that crave worthy texture.
- Greek Yogurt – Greek yogurt adds tang, keeps this hummus thick and creamy, and also bumps up the protein content.
- Spices – Cumin adds earthiness and a slightly citrusy note while smoked paprika adds smokiness.
- Ice Cubes – In addition to skinning the chickpeas, adding ice cubes to the food processor also helps make this homemade hummus extra smooth and creamy.
Variations and Substitutions
- If you like your hummus to be a little spicy, add a sprinkle of cayenne pepper or crushed red pepper flakes to it.
- Want to keep this hummus dairy free? Simple leave out the Greek yogurt. You can always add a little more olive oil and/or tahini to make it creamier.
- Skip the smoked paprika and add sumac for extra lemony tang.
- Have fun garnishing your lemon dill hummus. Top it off with lemon zest or slices, more dill, a sprinkle of smoked paprika, whole chickpeas, or a drizzle of olive oil.
- Instead of chickpeas you can use canned cannellini beans, Great Northern beans, or even Navy beans. They will have a slightly creamier texture, and you don’t need to remove their skins.
How to Make Lemon Dill Hummus with Yogurt
- Skin your chickpeas. Use your forefinger and thumb to pinch of the skin of the chickpeas.
- Rough chop the garlic and dill. This will allow the hummus to blend smoothly.
- Add all of the ingredients except for the yogurt and olive oil to a food processor. Blend until thick, smooth, and creamy, about five minutes.
- Add the Greek yogurt. With the food processor running, stream in the olive oil and continue to blend until incorporated and smooth.
- Taste and adjust seasoning. Give your lemon dill hummus a taste. Add additional salt or lemon juice if needed.
How to Store Lemon Dill Hummus with Yogurt
Keep this lemony dill hummus stored in an airtight container in the refrigerator. It will last five-seven days. Once it has refrigerated for at least an hour, it will also thicken up slightly.
How to Serve Lemon Dill Hummus
- Serve with sliced vegetables as part of a crudites platter.
- Add this to a mezze platter with other dishes like marinated olives, stuffed grape leaves, feta, and tzatziki.
- Use this as a spread for wraps or sandwiches.
- Build a flatbread with this as the base.
- Thin this out with water to make a creamy protein packed and flavorful salad dressing.
- Dip crackers, pretzels, pita chips, or naan into this lemon dill humus.
Tools Needed
- Cutting board
- Knife
- Measuring spoons/cups
- Food processor
Tips From the Beach
- Don’t skip the step of removing the skin from the chickpeas. It might seem a little tedious, but it will give you that smooth, creamy texture and prevent your hummus from being grainy.
- Always taste your hummus to adjust seasoning if needed. You may want to add a little more salt or lemon juice to this.
- This can be served immediately but will thicken up more after being refrigerated.
For more hummus recipes make sure to check out roasted beet hummus and roasted jalapeno cilantro hummus.
Frequently Asked Questions
How long does lemon dill hummus last?
It will last 5-7 days in the refrigerator.
Can I make this hummus without the yogurt?
Yes, you can omit the yogurt in this recipe to make it dairy free. You may want to add an additional tablespoon or two of olive oil for creaminess and richness.
Lemon Dill Hummus with Yogurt
Bring a taste of pure sunshine to the table with this creamy, bright, tangy Lemon Dill Hummus with Yogurt.
- Prep Time: 15
- Blending Time: 8
- Total Time: 23 minutes
- Yield: 2 cups 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Ingredients
- 15.5 ounces chickpeas, drained and rinsed
- 3 tablespoons fresh dill, roughly chopped
- 1 large garlic clove, roughly chopped
- 1/4 cup lemon juice
- 3 tablespoons tahini
- 2 ice cubes
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt or more to taste
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
Instructions
- Use your thumb and forefinger to pinch off the outer skin of the chickpeas.
- Add all of the ingredients except for the olive oil and the Greek yogurt to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides occasionally. It should take around 3-5 minutes.
- Add the Greek yogurt and blend.
- With the food processor running stream in the olive oil. Continue to blend until completely combined and creamy.
- To serve, garnish with additional smoked paprika, lemon zest or slices, and more fresh dill.
Notes
- Keep this hummus stored in an airtight container in the refrigerator. It will last 5-7 days.
- Instead of smoked paprika you can add sumac to this hummus for an even brighter flavor.