Cucumber Dill Hummus

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!

hummus, cucumber, recipe, dill, healthy fat, 21 day fix

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

  1. Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides when needed.
  2. Scoop hummus into a bowl and drizzle with olive oil. Optional to sprinkle some paprika or cayenne seasoning.
  3. Serve with crackers, veggies or spread on bread.