Recipe: Homemade Hummus with Fresh Dill

This DIY spread makes a great snack, sandwich spread, or salad topper.


The finished product. Photos by Emily McLaughlin

Attention, hummus addicts. Once you start making your own, your wallet and tastebuds will thank you. To start off with, give this simple, no-frills recipe—starring fresh dill—a go.

Garbanzo beans, the base of any classic hummus, are a fiber-filled and protein-packed staple for vegetarians and vegans, but they’re great for meat eaters, too. In this case, garbanzo beans are morphed into their most common use—a savory hummus—accented with fresh dill. Don’t have dill at your disposal? Try adding other fresh herbs, roasted garlic, or your favorite seasonings instead. As you experiment with new flavors, err on the side of “less is more” and taste as you go. Add more flavor a little at a time to reach the perfect balance.

hummus ingredients

Lemon Dill Hummus Recipe

1 can garbanzo beans (chickpeas)
2 Tbsp plain tahini
2 Tbsp olive oil
Juice of ½ lemon, or about 2 Tbsp
Sprig of dill, or about 2 Tbsp lightly packed
Pinch of salt and pepper

Drain and rinse garbanzo beans. For extra smooth hummus, remove the skins by rubbing each chickpea between two fingers. The skin slides right off.

Add all ingredients to a food processor or blender and blend until smooth. This could take up to two minutes depending on the quality of your blender and desired creaminess. The longer you blend, the smoother the hummus. Note: If the hummus is too thick for your liking after one or two minutes of blending, add ½ Tbsp of olive oil or ½ of lemon juice at a time until you get the desired consistency.

Chill for at least 30 minutes and serve with veggies or pita chips, or use as a salad or sandwich topping. Since it will stay fresh in an airtight container in the refrigerator for up to one week, prep on a Sunday night and pack in to-go containers for the week, or store in a big tub for easy consumption.

Find additional recipes by Emily on her blog, Stay Healthy, Stay Happy.