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.
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.
Cucumber Hummus finished with Dill
-- Original recipe from Vanessa @VeganFamilyRecipes.com
- 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
- Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
- Scoop hummus into a bowl and drizzle with olive oil.
- 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.
- Cucumber hummus will keep in fridge for up to 5 days, covered.
- 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.
- 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?