LEMON-DILL HUMMUS
I had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so I cooked the whole bag. A little experimentation yielded this variation on the world's most useful dip/spread. Please use fresh dill. You'll regret it if you don't. Hummus freezes well.
Provided by 3KillerBs
Categories Spreads
Time 1h
Yield 1 qt
Number Of Ingredients 7
Steps:
- Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
- Drain, reserving liquid.
- While chickpeas are still hot, put them into the blender with all the other ingredients.
- Add 1/2 cup of the cooking liquid and blend on medium speed until it achieves a smooth, peanut-butter-like consistency. Add additional cooking liquid if it seems too stiff.
- Taste and adjust seasonings if necessary.
- Best if chilled overnight to develop flavor.
Nutrition Facts : Calories 1243.5, Fat 95.3, SaturatedFat 13.2, Sodium 3067.1, Carbohydrate 83.7, Fiber 18, Sugar 3.2, Protein 26.5
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