Wow - it's been awhile, hasn't it?? I've neglected this for a few weeks, but it sure feels good to be back. And what better way to get back into it than with one of my favorite things to experiment with - HUMMUS!
One thing I love about this blog is that I often get emails from readers, challenging me to take one of their recipes and change it, or they give me awesome suggestions and ask me to come up with a recipe. This recipe is one of the latter, and was suggested by a hummus lover who wanted a Cucumber Dill Hummus. The idea immediately jumped out of the email to me and I knew I had to do it.
As always, this hummus is super easy to make. I think I threw it together in about 15 minutes, and it's a super healthy snack to have on hand. The cucumber and dill fit perfectly, and I think it would be even better topped off with some feta cheese.
On a side note, I have gone through an appliance gathering spree, and have obtained a new food processor, food dehydrator, and blender. I've been experimenting the most with the dehydrator, so don't be surprised if you see some recipes pop up on here for that. And as always, continue to send in your suggestions and ideas. I love to hear from my readers, even when I'm not posting as often as I should. But I promise to have some new recipes for you again next week and get back to my regularly scheduled postings!
Cucumber Dill Hummus
1 (15 oz) can garbanzo beans, rinsed and drained
2 tbsp freshly squeezed lemon juice
1 tbsp tahini
1/2 tsp salt
1 clove garlic, minced
up to 1/3 cup olive oil*
1 c cucumber, peeled and diced
1 heaping tbsp fresh dill, minced
In a food processor, add garbanzos, lemon juice, tahini, salt, and garlic. Turn processor on and slowly drizzle in olive oil, until it's creamy enough. (*I typically use between 1/4 and 1/3 cup) Add in cucumber and dill, and pulse a few times until well combined but not fully incorporated. Allow to chill in the refrigerator for an hour or so until the flavors get all friendly-like. Enjoy!
