Dilly Hummus
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
2 cups
ingredients
- 1 (16 ounce) can garbanzo beans (reserve liquid)
- 1⁄4 cup tahini
- 1⁄4 cup lemon juice
- 2 garlic cloves
- 1⁄2 teaspoon ground cumin
- 3 tablespoons fresh dill weed
- 1 tablespoon parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
directions
- Drain garbanzos, reserving liquid.
- Peel the hulls off the beans by gently pinching each one until the skins slide off. With a little practice, you can do several at a time. Also try rinsing the beans under water first for easier peeling.
- Place the beans into a food processor. Add the tahini, lemon juice, garlic, and about 1/4 cup of reserved bean liquid to start. Blend well for several minutes. Add cumin, dill weed, parsley, salt, and pepper. Blend a minute or two longer. Add additional liquid or lemon juice if necessary. Add additonal garlic to taste if desired.
- Chill for several hours or overnight. Serve with pita wedges or tortilla chips.
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