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Let’s take a traditional hummus and take it up a notch with dill and cucumber notes. This pairs wonderfully with carrots, cucumbers, pita bread, and so much more! It will make the perfect summertime savory snack!
Recipe by Anna Chighizola.
Products used: Fernleaf Dill Olive Oil,
400 grams chickpeas
70 grams tahini
2 tablespoons SOOC Fernleaf Dill Olive Oil
2 tablespoons lemon juice
2 teaspoons garlic cloves, minced
2 teaspoons SOOC Suyo Cucumber White Balsamic
Dash of cumin
Dash of paprika
Salt and pepper
Measure all your ingredients into separate containers.
Put the chickpeas, tahini, olive oil, lemon juice, and garlic into a food processor or blender and blend until smooth. Add salt and pepper to taste.
Put finished hummus in a serving bowl. Drizzle the balsamic on the hummus. Add a few chickpeas for garnish and a sprinkle of paprika and cumin!
Enjoy with cucumbers, carrots, pita bread, or whatever you desire!
