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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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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

5 from 2 votes

Summertime Lemon and Dill Hummus

Print Recipe


  • 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


  • 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.
Author: Brittany Williams


  1. 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!

  2. 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.

    1. 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.

  3. 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”. 🙂

  4. 5 stars
    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!

  5. My go-to hummus recipe. Easy and delicious. I make it in my food processor. Thank you, Brittany!

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