Healthy fat alert! I have been enjoying hummus for about two years now. I tend to stick to the same kind over and over – roasted red pepper hummus is our go to flavor. I realized it’s pretty easy to make and once I tracked down Tahini, I was ready to give it a whirl! I did find out that chickpeas aren’t that easy to blend in the blender or the magic bullet – so I am definitely getting a food processor. Even thought it was a bit of a challenge, I was able to whip up this refreshing hummus flavor. It’s so good!
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) See below for my handy stem stripper!
- 1⁄2 Cucumber (washed, skin on, roughly chopped)
- 1⁄2 teaspoon Sea Salt
- 2 tablespoons Lemon Juice
- 1 tablespoon Olive Oil (or more , optional)
- 2 tablespoons Tahini
- 1 small Garlic Clove
Steps
- Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides when needed.
- Scoop hummus into a bowl and drizzle with olive oil. Optional to sprinkle some paprika or cayenne seasoning.
- Serve with crackers, veggies or spread on bread.