Meatless Monday - Another Dip

I love when my friends make suggestions of new recipes to try. They always know I will follow the directions the first go-around, and will adapt as I see necessary.  You will see my adaptions within this recipe. This...

I love when my friends make suggestions of new recipes to try. They always know I will follow the directions the first go-around, and will adapt as I see necessary.  You will see my adaptions within this recipe. This one also came at a fabulous time when another neighbor left me some fresh young cucumbers to create this Hummus.

Fresh Dill
Fresh Dill

Hummus is a great go-to snack at my house. This dip provides excellent protein for a quick snack. I mostly enjoy hummus with carrots or celery. This spread was flavorful served on cucumber rounds.  I liked this version with the combination of cucumbers and dill, a great marriage of flavors.

Cucumbers from the neighbors
Cucumbers from the neighbors

Cucumber Hummus finished with Dill

-- Original recipe from Vanessa @VeganFamilyRecipes.com

Serving Suggestion:

Serving Suggestion
Serving Suggestion

Ingredients:

  • 2 cups chickpeas or garbanzo beans (rinsed and drained from can or soaked and cooked dried chickpeas)
  • 2 springs fresh dill (washed, stems removed). Fresh is best, I tried with dried and I preferred the fresh taste. I also preferred a bit more dill so I added about 3 or 4 springs
  • ½ cucumber (washed, skin on, roughly chopped) With the small variety I had from the garden, I used two cucs for this recipe
  • ½ teaspoon kosher salt
  • 2 tablespoons lemon juice, fresh is best
  • 1 tablespoon olive oil (or more, optional) I used about 2 tablespoons
  • 2 tablespoons tahini or almond butter as another substitute
  • 1 small garlic clove, for those of you who know me, this is hardly enough. I used three
  • Fresh ground pepper to taste

Instructions:

  1. Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
  2. Scoop hummus into a bowl and drizzle with olive oil.
  3. Serve with crackers, veggies or spread on bread. Or, create this hummus as your dressing for your pita pocket stuffed with fresh or roasted veggies.

Notes:

  1. Cucumber hummus will keep in 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. Someone once asked if you should use the “water” from the can and I will repeat, NO! Drain and rinse these peas/beans well. If you want to substitute a liquid, I would use Vegetable stock.
  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.

What’s your favorite Hummus flavor?