Cucumber Hummus With Dill
PREP TIME - 5 mins
TOTAL TIME - 5 mins
Author: Vanessa: VeganFamilyRecipes.com
Recipe type: Vegan, Gluten-free, Appetizer, Dip
Serves: 2 cups
2 cups Chickpeas or Garbanzo Beans (rinsed and drained from
can or soaked and cooked dried chickpeas)
2 springs fresh Microgreen Dill (washed, stems removed)
½ Cucumber (washed, skin on, roughly chopped)
½ teaspoon Salt
2 tablespoons Lemon Juice
1 tablespoon Olive Oil (or more , optional)
2 tablespoons Tahini
1 small Garlic Clove
Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
Scoop hummus into a bowl and drizzle with olive oil. Serve with crackers, veggies or spread on bread.
1) Cucumber hummus will keep in fridge for up to 5 days, covered.
2) If hummus is too watery, add more chickpeas. If hummus is too thick, add more cucumber or a bit of water.
3) This recipe is very kid-friendly. That being said, if it tastes too bland for you add more garlic, salt, and pepper.
This hummus also tastes great topped with cayenne pepper.