CUCUMBER AND HUMMUS DIP

 In Recipes

Serve with crackers, pita wedges or fresh veggies (cucumber rounds, pepper strips, grape or cherry tomatoes). This is an interesting change from plain hummus.

Prep Time: ½ Hour Cooking Time: None Recipe Yield: 2 Cups (480 mL)

INGREDIENTS:

5 mini cucumber
1 540 mL can chickpeas (rinsed well and drained)
3 tbsp (45 mL) fresh chopped dill
1 clove garlic, sliced
2 tbsp (30 mL) fresh lemon juice
½ tsp (3 mL) each salt and pepper
1 tbsp (30 mL) olive oil
1 tbsp (15 mL) tahini paste

DIRECTIONS:

Shred the cucumber and squeeze dry in a tea towel or press through a sieve to remove as much liquid as possible.
Blend all ingredients in a food processor or high powered blender until smooth for 1 minute. Scrape down sides and blend again until as smooth as you would like.
Cover and store refrigerated; best used within two days.

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