Cucumber Hummus with Dill
A creamy, cool dip featuring fresh cucumber and dill, perfect for gatherings and quick snacks.
Ingredients
Main Ingredients
- 1 cup canned chickpeas (drained and rinsed) a great source of plant protein
- 1 large cucumber (peeled and chopped) adds a refreshing crunch
- ¼ cup tahini creamy sesame paste – offers depth and nuttiness
- 2-3 tablespoons olive oil extra virgin for richness – and a heart-healthy fat!
- 2-3 cloves garlic (minced) infuses a savory punch
- 1 tablespoon lemon juice freshly squeezed for brightness
- ¼ cup fresh dill (chopped) the star of this recipe!
- to taste Salt and pepper
Instructions
Preparation
- In a food processor, combine drained chickpeas, chopped cucumber, tahini, olive oil, garlic, and lemon juice. Pulse until smooth and creamy.
- Toss in the fresh dill and pulse again, allowing the vibrant green to swirl through the mixture.
- Add salt and pepper to taste. Seasoning truly brings the flavors to life!
- Spoon the hummus into a serving bowl and drizzle with a touch more olive oil and a sprinkle of dill for presentation.
Notes
This hummus can be made ahead of time and stored in the refrigerator for up to five days. It can also be frozen for up to 3 months!