Dill Hummus Recipes

LEMON DILL HUMMUS

Steps:

• Add first 5 ingredients to a food processor and process for about 1 min. Using the pouring spout of the food processor drizzle in lemon juice while processor in running. Sprinkle in salt and dill and process until smooth.

EASY DILL HUMMUS

Steps:

• Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
• Blend until well combined and creamy.
• Refrigerate at least 2 hours to allow flavors to develop.

DILL HUMMUS

Steps:

• 1. Combine all ingredients, except cayenne pepper & pine nuts, in food processer. 2. Blend until smooth. 3. Dish out. Sprinkle with Cayenne pepper & Pine nuts.

DILL HUMMUS AND TOASTED PITA WEDGES

Steps:

• Special Equipment: Food processor
• Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.

LEMONY DILL HUMMUS DIP

Steps:

• Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
• The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
• Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
• Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
• Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.

LEMON-DILL HUMMUS

Steps:

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