Prep 15 mins
Cook 0 mins
I have made Hummus before, but Dilled Hummus sounded interesting...have not tried this as yet...This is from an old copy of Better Homes and Gardens.
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1⁄4 cup tahini (sesame paste, or 3 Tbsp. creamy peanut butter plus 1 Tbsp. sesame oil)
- 3 tablespoons lemon juice
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 2 teaspoons snipped fresh dill or 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon salt
- 1 dash ground red pepper
- In a blender container or food processor bowl combine garbanzo beans, tahini or peanut butter and sesame oil, lemon juice, olive oil, garlic, dill, salt, and red pepper.
- Cover and blend or process till the mixture is smooth, stopping and scraping the sides as necessary.
- Transfer to a storage container; cover and chill till ready to serve for up to 1 week.
- (To tote, pack the storage container with ice.) Stir the spread before serving.
This was all right, but it needed more dill to give it a dill flavor, and water to help process it smoothly (it was VERY thick). Also 1/4 of tahini is too much, it overpowered this hummus. I think this is a good recipe, but needs some adjustments to give it a better rating.
Quite a good, fast, easy, flavorful hummus, though I prefer the texture I get by cooking dried chickpeas myself. Like other reviewers, I needed more dried dill to get a good, dilly flavor. Additionally, I had to add an extra tbs lemon juice and 1/4 cup of water to get my blender (a Kitchen Aid), to process it smoothly.
I love hummus and this one was no exception. I used dried dill, and found that it really didn't taste much different at all from regular hummus. I ended up increasing the dried dill to 1 tsp to get a nice dilly taste. Thanks for the recipe, it's another neat twist on hummus i'll be making again!