Prep 15 mins
Cook 2 hrs
This is a tangy twist on traditional hummus. Once you see how easy it is to make at home, you'll never break the bank by getting store bought again! Cook time is refrigeration time (if you can wait that long!)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 tablespoons lemon juice
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon olive oil
- 1⁄4 cup pickle juice (dill)
- 3 garlic cloves, minced
- 1 teaspoon dill weed
- salt and pepper, to taste
- Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
- Blend until well combined and creamy.
- Refrigerate at least 2 hours to allow flavors to develop.
This might be one of my new favorite foods in the world. Tangy, salty, creamy... and I'd eat dill on ANYTHING!!! I adore this recipe. I've never made a single batch... I always double it!!! The only real modification I make is that I never add the olive oil. I just don't think it's needed and it's extra fat/calories. I also probably over estimate 1t of dill weed, just because I love it so much. Since I've become vegan, I always look for good bean recipes and this one fits the bill precisely!!! You won't be sorry with this one!!!
I really wanted to like this, because I love hummus and I love dill. I am not exactly sure what went wrong. It looked good, very fluffy. Maybe it was not using any of the "bean juice" and using pickle juice instead. Maybe it was not enough dill for us. It was a good experiment, though, and a great concept. I may play around with it and make that suits our tastes. Thank you for posting, made for ZWT4.
ZWT4: A delicious twist on traditional hummus!! We loved it!! I served it with pita triangles!