Lemony Dill Hummus

…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.

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Lemony Dill Hummus

Author: Donalyn Ketchum

Recipe type: Dip, Appetizer, Condiment

Serves: about 2 cups

Prep time:  10 mins

Total time:  10 mins

Ingredients

• 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

Instructions

1. Drain the chick peas, reserving ¼ cup or so of the liquid - rinse the chicks peas and allow to drain for a couple minutes
2. Dump the chick peas in the food processor
3. Add the garlic clove, salt, pepper, tahini, olive oil and lemon juice.
4. Process for a minute or two, until the hummus is very smooth, scraping down the sides a few times.
5. Add the dill to the processor and run it another 30 seconds.
6. 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.
7. 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.
8. 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

Notes

* I actually only say to chop the dill, so I can give you an idea of how much to use. I don't chop it at all - just throw in a few tender heads, and lot of fronds, or just a bunch of either is that is what I have on hand. Dried dill will work, though it won't have the same flavor, and I would make it a day ahead in that case, to give the dill a little more time to hydrate and impart more flavor.

3.3.3077

But it is also superb with a nice pile to fresh, crunch cucumbers!

Yum

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