Fresh and light, this dip makes a delicious sunny day snack
Prep & Cooking: 20 minutes (add additional cooking time if you are using dried beans)
Makes: 1 ½ cups
Pairs well with: Chili Lime Pita Chips
1 jar or can (400ml/15 oz.) chickpeas, drained and rinsed
2-3 cloves garlic
¼ cup olive oil
Juice and zest of half a lemon
2-3 tbsp tahini (optional)
1 ½ tsp salt
1 tsp (or more) freshly ground black pepper
½ tsp cumin
3-4 tbsp chopped fresh dill
Lemon zest, fresh dill sprigs and/or additional freshly ground black pepper
In a food processor or blender, combine chickpeas, garlic, oil, lemon juice, and tahini. Blend until smooth. Add the lemon zest, salt, pepper, cumin, and dill and continue to blend until all spices and herbs are incorporated.
Remove from processor and transfer to a small bowl or storage container.
Garnish with additional lemon zest, dill, and/or cracked black pepper.
Serve with cut vegetable, crackers or toast.
This hummus will keep in the refrigerator in a sealed container for up to 1 week.