Cucumber-Dill Hummus

Cucumber-Dill Hummus

1 1/2 cans chickpeas, drained
1 6-8 inch long piece of English cucumber, skinned and sliced
2 1/2 Tbsp dried or fresh dill
1/4 cup tahini
1 Tbsp lemon juice
1 tsp coarse sea salt

Combine chickpeas and cucumber in food processor until smooth. Add dill and mix. Add tahini, lemon, and salt.

This will produce a less thick hummus due to the water content of the cucumber. If you prefer a thicker/lumpier hummus, add less cucumber.

And yes, this recipe is oil-free! You could add some olive oil if you want the taste, but honestly, it tasted great without it.

The results - a light and airy hummus with a faint cucumber dill flavor. Delicious paired with fresh cut carrots, celery, and broccoli or on a salad instead of dressing.