Lemon-Dill Hummus

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.

• Ready In: 1 hr
• Yields: 1 qt

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.