Lemony Dill Hummus
Ingredients
- 1 14 to 16 ounce can chick peas
- 1 large garlic clove peeled
- 1 teaspoon salt
- 10-15 grinds fresh black pepper
- 1/4 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
- Drain the chick peas, reserving 1/4 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
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.