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Lemony Dill Dip

This bright and herby dip is a great shake up to a traditional hummus. Bean dips are so convenient to have on hand in the fridge for dipping, spreading, dolloping, and swirling. I know that if I have a dip made that a meal or snack comes together in no time and really takes the edge off when hunger comes calling!

Lemony Dill Dip


  • 1 fat clove garlic
  • ½ cup / 125ml tahini
  • zest of 1 lemon
  • ¼ cup / 60ml freshly squeezed lemon juice
  • 3 Tbsp. cold-pressed olive oil
  • 3 cups / 500g cooked pinto beans
  • 1 bunch fresh dill tender fronds only
  • 1 tsp. pure maple syrup
  • salt and pepper to taste
  • water to thin if desired


  • Place the garlic in a food processor and pulse to mince. Add the tahini, lemon zest and juice, olive oil, then blend until smooth (the mixture may seize up, but don’t worry!)
  • Add the beans, dill, maple syrup and blend on high until smooth, adding water to thin, if necessary.
  • Lastly, add salt and black pepper as desired. Keep blending and adjusting the seasoning to suit your taste.
  • Say thank you and enjoy! Use a spread in a sandwich or wrap, and as a dip for veggies.


Makes about 3 cups / 750ml
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