I remember when Hummus wasn’t exactly a household staple and it was just plain and simple “Hummus”. It was the basic dip that we served at home made with pureed chick peas, garlic, lemon juice, and tahini. Today it’s become totally mainstream and is sold in most grocery stores. Not only does eveyone enjoy this traditionally Middle Eastern dip, it now comes in so many different flavors.
I made this Cucumber Dill Hummus to be a refreshing change from just regular hummus. It turned out great and goes very well with chicken kebobs or chicken shawarma wraps. It’s similar to Tzatziki, the cucumber yogurt dip we love, but without the dairy. My grandson Jett who has dairy allergies loves it!
It’s simple to make, you can use a food processor or blender, either one works well.
1 medium sized cucumber – peeled, seeds removed, cut into large chunks
1 cup chick peas – Garbanzo beans
Juice of 1 Lemon
2 tbls. minced garlic
1 tsp. sea salt
3 sprigs of fresh dill
Extra Virgin Olive Oil (optional)
Place cucumber chunks in food processor or blender – blend until very finely chopped and a bit liquidy
Add Chick peas – blend until it’s a soft paste
Add garlic and salt – blend well
Add lemon juice and dill – blend until dill is finely chopped
Move to serving bowl or dish. Drizzle with Extra Virgin Olive Oil if desired.
Serve as a dip or spread. Refrigerate unused portions.