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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so I cooked the whole bag. A little experimentation yielded this variation on the world's most useful dip/spread. Please use fresh dill. You'll regret it if you don't. Hummus freezes well. Ingredients:
1/2 lb chickpeas (garbanzos) |
1/2 cup lemon juice |
1/4 cup extra virgin olive oil |
1/3 cup tahini |
3 garlic cloves, whacked and peeled |
2 tablespoons minced fresh dill |
1 teaspoon salt (to taste) |
Directions:
1. Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
2. Drain, reserving liquid.
3. While chickpeas are still hot, put them into the blender with all the other ingredients.
4. Add 1/2 cup of the cooking liquid and blend on medium speed until it achieves a smooth, peanut-butter-like consistency. Add additional cooking liquid if it seems too stiff.
5. Taste and adjust seasonings if necessary.
6. Best if chilled overnight to develop flavor.
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