Summertime Lemon and Dill Hummus
I love this Summertime Lemon and Dill Hummus because it takes no time to make and it is so delicious.
Growing up in my family we had dips with almost every meal. I cannot remember a meal without veggies with dip or chips and dip. As I grew into an adult this habit continued. It was one of the most difficult things for me to give up when I started this journey. I was so excited when I started experimenting with different dip recipes! This was a trial and error recipe but once I found the right mix it was absolutely divine. I am positive this recipe will be a part of your weekly meal prep in no time at all.
When it comes to this recipe, there is hardly any prep time and takes no time at all to make. Most of the ingredients are either on my weekly shopping list or in my pantry which also helps! If you’ve ever wondered what is on my weekly shopping list check out this link for more info!
Making this recipe is as easy as one, two, three! You simply add chickpeas, avocado oil, lemon juice, dill, sour cream, cumin, paprika, sea salt and cayenne pepper in a wide mouth mason jar. Next up, comes the fun part! I use my immersion blender and blend until the dip is smooth!
You can serve with this Lemon and Dill Hummus with tortilla chips, pita bread or vegetables. It can also be stored in your refrigerator for up to a week, so you will get lots of delicious time with it.
If you enjoyed this recipe you will also love my Homemade Mayo, Homemade Barbecue Sauce, and Instant Pot Apple Sauce.
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Summertime Lemon and Dill Hummus
Print RecipeIngredients
- 1 1/4 cup canned or cooked Chickpeas rinsed and drained
- 1/4 cup Avocado Oil
- 3 tbsp Lemon Juice
- 2 tbsp fresh Dill
- 2 tbsp Sour Cream or Greek Yogurt
- 1/2 tsp Cumin
- 1/4 tsp Paprika
- 1/4 tsp Sea Salt
- pinch of Cayenne Pepper
Instructions
- Add all of the ingredients to a wide mouth mason jar.
- Using an immersion blender, blend until smooth.
- Serve with tortilla chips and vegetables. Store in the refrigerator for up to a week.
looks yummy! have you made w/o sour cream or yogurt? or have you tried w/ dairy free yogurt?
Yum! Made this today and it’s delicious! I don’t have an immersion blender so I used my 8 cup food processor and it worked out great. Thanks!
Not a fan. I’m not sure I would call this hummus.it’s not very thick and there is no Tahini in it. I was willing to give it a shot for something light for summer, but it’s really more of a dressing. I measured everything precisely, but I guess I could have somehow did something wrong. Good flavor though.
Not sure how you got a dressing consistency either. That’s very peculiar. You can always feel free to add tahini. I have had a lot of requests for a sesame seed free hummus for those with allergies. 🙂 You can try my Cilantro Jalapeño Hummus, Original Hummus, or Chipotle Hummus if you’d like a hummus with tahini.
Yum! Went together super quickly in the vitamix. Great with carrots.
Amazing! I’ve made this twice now and love it so much! (As well I appreciate having a sesame-free hummus option as my daughter is allergic to sesame). My husband’s friend had some yesterday and said “you could sell this it’s so good”. 🙂
Turned out amazing and so easy. And making it in the mason jar means practically no clean up!
This is a summertime go-to recipe for me. So easy and so delicious. I make it a day before I want to serve it so the flavors have time to blend. Then I usually end up added more seasoning. Wonderful!
What could be used if you don’t have sour cream or yogurt?
My go-to hummus recipe. Easy and delicious. I make it in my food processor. Thank you, Brittany!