Lemon Dill Hummus!
Although I never make the same recipe twice (because I rarely actually follow a recipe at all), a lemon dill hummus prepared approximately like the following was a tasty hit at multiple engagements! So I wanted to spread the love. The lemon is a wee bit cooling for the fall, but the spices and vinegar are warming, if you have it with something warm (roasted peppers/root veggies perhaps), as well as consuming the dip warmer rather than cooler, then it should balance out.
Lemon Dill Hummus
6 cups cooked chickpeas (garbanzo beans)
8 cloves of garlic
1/4 tbsp garlic powder
12 sprigs of fresh dill, chopped (you could use dry, too)
Juice of 1.5 lemons
3/4 cup tahini
8 "shakes" of cumin (I don't know, maybe 1/8 tsp? Start low and go slow)
4 tbsp white vinegar OR apple cider vinegar
1 tbsp soy sauce OR tamari
Sea salt and pepper to taste
In a food processor (you could use a handblender or powerful blender, you'll just need to add more water and possibly chop garlic beforehand), combine all of the ingredients except water and salt and pepper. Once it begins to mix, slowly add cold water until it reaches the desired consistency. Taste and add salt and pepper until it optimally brings out the beautiful flavours within!
- I chop (okay, I rip apart) the dill first because if not it gets caught in the food processor blades, and that ain't right.
- Use canned or cooked dried chickpeas- see my post for how to cook dried chickpeas- I would recommend this option, for your health, your bank account, and the environment!! See point #2 at my "Makes Veggies Your Meal Mainstay" blog.
- This is significantly better at room temperature than straight from the fridge.
- It's really easy to increase your leafy green intake by chucking in a bunch of mild greens, like bok choy, lettuces, or even spinach.
- Blend up to 5 minutes for a super smooth hummus, or greatly decrease blending time for a hummus with more texture.
- Don't be shy with the salt, it really brings out the lemon and dill flavours