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Lemon-Dill Hummus

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“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.”
READY IN:
1hr
YIELD:
1 qt
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
  2. Drain, reserving liquid.
  3. While chickpeas are still hot, put them into the blender with all the other ingredients.
  4. 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.
  5. Taste and adjust seasonings if necessary.
  6. Best if chilled overnight to develop flavor.

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