What herbs go well in hummus?

Parsley, cilantro, dill, mint, and basil are all excellent choices for adding fresh, herbaceous flavor to hummus. Use them individually or in combination for a vibrant taste. Rosemary and thyme can also be used sparingly.

What is hummus made of?

Traditional hummus is made from chickpeas, tahini (sesame seed paste), lemon juice, olive oil, and garlic. Salt and other spices are often added to enhance the flavor.

How long does homemade hummus last?

Homemade hummus typically lasts for 3-5 days when stored properly in an airtight container in the refrigerator.

What is the best way to store hummus?

Store hummus in an airtight container in the refrigerator. A thin layer of olive oil on top can help prevent it from drying out.

Is lemon hummus healthy?

Yes, lemon hummus can be a healthy snack or side dish. It is a good source of plant-based protein, fiber, and healthy fats. The lemon adds Vitamin C and aids in digestion.

What do you eat lemon hummus with?

Lemon herb hummus is delicious with pita bread, vegetables (like carrots, celery, cucumbers, and bell peppers), crackers, or as a spread on sandwiches and wraps. It also makes a great addition to charcuterie boards.

Lemon Herb Hummus That Tastes Like a Spring Day 2026

Lemon Herb Hummus

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A bright and modern take on classic hummus, bursting with fresh lemon, parsley, and dill. This creamy dip is perfect for spring gatherings, snacks, or as a versatile spread. It comes together quickly with simple ingredients for a flavor that tastes like sunshine.

Author: Harmony
Prep Time: 10min
Cook Time: 0min
Total Time: 10min
Yield: About 3 cups 1x
Category: snack
Method: blending
Cuisine: Mediterranean
Diet: Vegan, Gluten Free

Ingredients

Scale

2 (15-ounce) cans chickpeas, drained and rinsed (reserve the liquid)
1/3 cup fresh lemon juice (from about 2 large lemons)
1/3 cup well-stirred tahini
2-3 cloves garlic, minced
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh dill fronds
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
3-5 tablespoons aquafaba (reserved chickpea liquid) or ice water

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Instructions

In a food processor, combine chickpeas, lemon juice, tahini, garlic, cumin, salt, and pepper. Process for 1 minute until coarse and thick.
Scrape down sides. Add parsley, dill, and 1/4 cup olive oil. Process for another minute until herbs are finely chopped and mixture is greener.
With processor running, slowly stream in aquafaba or ice water, 1 tablespoon at a time. Start with 3 tablespoons, then stop and scrape bowl. Process for 2-3 minutes until very smooth and creamy. Add more liquid if needed for desired consistency.
Taste and adjust seasoning with more salt, lemon, or cumin as desired.
Transfer to a serving bowl. Create swirls with a spoon, drizzle with olive oil, and garnish with extra herbs, paprika, or whole chickpeas.

Notes

For ultra-creamy texture, peel the chickpeas. Always use fresh herbs, not dried. Process for the full time after adding liquid to achieve a light, whipped texture. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 4
Calories: 150
Sugar: 2
Sodium: 300
Fat: 10
Saturated Fat: 1
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 12
Fiber: 3
Protein: 5
Cholesterol: 0

Find it online: https://harmonymeal.com/lemon-herb-hummus/