Cucumber Hummus with Dill

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INGREDIENTS

• 2 cups Chickpeas or Garbanzo Beans (rinsed and drained from can or soaked and cooked dried chickpeas)
• 2 springs fresh Dill (washed, stems removed)
• ½ Cucumber (washed, skin on, roughly chopped)
• ½ teaspoon Salt
• 2 tablespoons Lemon Juice
• 1 tablespoon Olive Oil (or more , optional)
• 2 tablespoons Tahini (Sesame Paste)
• 1 small Garlic Clove

DIRECTIONS

1. Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
2. Scoop hummus into a bowl and drizzle with olive oil.
3. Serve with crackers, veggies or spead on bread.

NOTES
1) Cucumber hummus will keep in fridge for up to 5 days, covered.
2) If hummus is too watery, add more chickpeas. If hummus is too thick, add more cucumber or a bit of water.
3) This recipe is very kid-friendly. That being said, if it tastes too bland for you add more garlic, salt, and pepper. This hummus also tastes great topped with cayenne pepper.

Source

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