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.
That sounds really good! I can't wait to try it.
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