…with Cucumber Dippers!
Hi there! I am picking my head up from the pails that contain our farmer’s market produce to put this fantastic recipe together for you!
Farmer’s Market is a lot of fun, but I am not sure we could handle more than one market a week – getting everything looking good and ready to sell is a lot of work. There are people who do a market just about every day of the week, and they must be exhausted all the time! Or maybe they are a lot younger than we are.
Yeah – that last thing probably.
Anyway – on to the recipe: This hummus contains an unbeatable flavor combination! Lemon and dill are so good together, with each one highlighting the wonderful qualities of the other. They bring out the best in one another, and that is something to look for in food, just as much as in people!
We are enjoying some really fantastic dill in the garden this year. It liked the early rain we had, and now I guess it likes heat and humidity.
This hummus is also perfect for heat and humidity, because in my opinion, it makes a perfect meal, paired with a big pile of cucumber slices, or on the chicken veggie wraps I plan to make for dinner. No cooking involved in either one, which is important, because I don’t want to do anything that raises the temperature in this house a single degree.
Of course, like any hummus, it goes nicely with pitas, or crackers too, but the dill seems to make it a natural pairing with cucumbers. Perfection!
It is ready in just a couple minutes, because the food processor does all the work – you just need to do a bit of minor prep and you are good to go.
I think you can find tahini in most supermarkets now, but if I am wrong about that, you can find lots of different brands of tahini on Amazon.
- 1 14 to 16 ounce can chick peas
- 1 large garlic clove, peeled
- 1 teaspoon salt
- 10-15 grinds fresh black pepper
- ¼ cup tahini
- 3 tablespoon olive oil, plus a bit more to drizzle over the top
- Juice of 2 lemons
- 2 - 3 tablespoon chopped fresh dill*
- 3 or 4 medium cucumbers
- Drain the chick peas, reserving ¼ cup or so of the liquid - rinse the chicks peas and allow to drain for a couple minutes
- Dump the chick peas in the food processor
- Add the garlic clove, salt, pepper, tahini, olive oil and lemon juice.
- Process for a minute or two, until the hummus is very smooth, scraping down the sides a few times.
- Add the dill to the processor and run it another 30 seconds.
- If the hummus seems too thick, you can gradually add the reserved chick pea liquid to thin it down a bit - I usually end up adding back a couple of tablespoons.
- Scrape the hummus into a bowl, and refrigerate for at least an hour, so it can chill and the flavors can blend. It will keep for at least 4 or 5 days, so you can make it ahead if you like - just stir it again before serving.
- Cut the cucumbers into slices, spears or chunks and serve with the hummus. I like to drizzle the top of any hummus with a bit of extra olive oil, but that is purely optional
I wish I had some shots of the gorgeous wraps I made with this, but alas, we were too hungry to think of waiting for photos. They had this hummus, grilled chicken, sliced tomatoes, cucumbers, red onion and avocado, plus feta cheese and a drizzle of a garlic vinaigrette, in case you want to try and wing it. It would be great in pitas too.
But it is also superb with a nice pile to fresh, crunch cucumbers!
note: this post contains one or more Amazon affiliate links and I make a small commission on your purchase.