Hummus is one of those snacks I could munch on all day long. There are so many flavour combinations to try and an endless amount of “dippers”. It’s great because it’s high in protein and fibre and fills you up pretty quickly! I’ve been wanting to make hummus for quite some time but other priorities always seemed to get in the way. Once you make it, there’s no going back. You can definitely taste the difference in freshness and texture. I don’t mind hummus a little chunky! Since its the season of fresh herbs I picked up some local dill to add a little kick. Let me tell you, dill was a flavour I never liked growing up.. Funny how things change as you get older and you start getting random cravings! To be honest, this recipe makes a butt-ton of hummus. Approximately 3 cups. Feel free to split the recipe in half!
- 2 cans of chickpeas, drained and rinsed
- 1 lemon, juice squeezed
- 2/3 c tahini
- 2/3 c olive oil
- 3 tbsp water
- 1/4 c fresh dill
- 5 cloves of garlic
- 1/2 tsp pink sea salt
- dash of pepper
- In a food processor blend all the ingredients until smooth. You will need to scrape the sides a few times and re-blend.
*This makes enough hummus to last me a week. If you’re not so crazy about hummus feel free to halve the recipe!