Recipe by 3KillerBs
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.
Top Review by LadyAngel1124
If I could give this ten stars, I would. Now I never have to eat store-bought hummus again! It's so easy, I'm almost ashamed to have waited until now to make it. I didn't do much measuring, just sampled as I went along and adjusted everything to my taste. I made a double batch--one extra lemony with lots of garlic and dill, and the other with a little less garlic and no dill--so I'll be set for...well, at least the next couple of days. My only complaint is that finding tahini in my area wasn't easy, and I had to make a special trip to a store where I usually never shop. Once this jar runs out, I might try substituting a little bit of creamy peanut butter, since the flavor is similar and PB is much easier to find (and cheaper to buy,) or even leave it out entirely.
- 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 See How It's Made
- Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
- Drain, reserving liquid.
- While chickpeas are still hot, put them into the blender with all the other ingredients.
- 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.
- Taste and adjust seasonings if necessary.
- Best if chilled overnight to develop flavor.