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Dill & Lemon Hummus

Recipes & Entertaining Ideas

Dill & Lemon Hummus

Marc J. Sievers


I love a good hummus, don’t you? It works so well for entertaining a crowd and is a satisfying snack at home, any time of the day. But I don’t always have the time to make my own hummus and I might not have tahini or some of the other ingredients on hand. My Dill & Lemon Hummus is a fabulous way to infuse fresh flavor into store-bought hummus. Green onion and dill give this a fresh-from-the-garden touch while the lemon zest provides a kick of citrus that brings it all together. This is perfect for easy entertaining and nobody will know the shortcut of not making hummus from scratch.  It will be our secret;)

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Ingredients (serves 6)

  • Hummus – 16 ounces, plain, favorite store-bought brand

  • Dill – 1 ½ tablespoons, rough chopped, fresh

  • Lemon – 1 small lemon, zested

  • Green Onion – 1 tablespoon, finely minced, white and green parts

  • Parmesan Cheese – ⅓ cup, freshly grated, Parmigiano-Reggiano recommended

  • Olive Oil – 2 tablespoons, plus more for garnish

  • Black Pepper – ½ teaspoon, freshly cracked

  • Pink Pepper – ¾ teaspoon, freshly cracked, for garnish


  1.  In a medium bowl add the hummus, dill, lemon zest, green onion, parmesan cheese, 2 tablespoons of olive oil and black pepper.  Stir to combine. 

  2. Transfer the hummus to a shallow serving bowl, drizzle over more olive oil and garnish with pink pepper.  Serve with slices of English cucumber, crackers or crostini.

Tip: Pink pepper has a slight sweet floral note and really adds an extra layer of flavor, not to mention a colorful garnish!  While I don’t use pink pepper nearly as much as black or white pepper (and always freshly cracked), I always have a glass jar of pink peppercorns in the pantry too.   

Entertaining Tip: You can make this hummus in advance (prepare the hummus without the extra garnish of olive oil and pink pepper) and store it in an airtight container in the refrigerator for up to three days.  When you are ready to serve it, allow it to sit at room temperature for 2 hours.  Then transfer the hummus to a serving dish, garnish with olive oil, pink pepper and serve.

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