Cucumber Dill Hummus

By Gillian B

Who says hummus has to be boring?

Try this fantastic, quick and easy recipe that is loaded with goodness and makes the perfect snack!

Cucumber Dill Hummus

Ingredients:

2 cups chickpeas, soaked and cooked

2 springs fresh dill, washed, stems removed

½ cucumber washed, skin on, roughly chopped

½ teaspoon sea salt

2 tablespoons lemon juice

1-2 tablespoon olive oil, cold-pressed organic

2 tablespoons tahini

1 small garlic clove

Preparation:

1. Put all ingredients in a food processor or NutriBullet and pulse/blend. Scraping down the sides and adding more oil if needed to achieve smooth consistency.
2. Scoop hummus into a bowl, garnish with a dill, a dash of paprika or cayenne and drizzle with olive oil.
3. Serve with crackers or cut up veggies.

Recipe Success Notes:

1) Cucumber Hummus will keep in the fridge for up to 5 days, covered.
2) If hummus is too watery, add more chickpeas. If hummus is too thick, add more cucumber or a bit of water.
3) This recipe is very kid-friendly. That being said if it tastes too bland for you add more garlic, salt, and pepper. This hummus also tastes great topped with cayenne pepper.

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