Dill Hummus

Hummus–You know who’s fave. The thing is, I used to buy hummus for the Missus at the grocery, then after looking at their ingredient labels and looking at the fresh herbs in our garden, we figured we’d make our own from now on. Not only is it healthier, it’s better for the environment and better for my wallet! All summer long we’ve been using different herbs from our garden to make new flavours of hummus and the outcome has been great. Even if you buy dill at the store for a recipe, odds are you usually have a good amount left over (right?) so this is a great way to use up the rest.

RECIPE:

Makes 1 1/2 cups

1/4 cup olive oil

1 x 15 oz can garbanzo beans – drained

handful fresh dill – stemmed

1 lemon zested

1 tsp lemon juice

1/2 cup cold water

1/4 tsp white pepper

1/2 tsp salt

DIRECTIONS:

Place everything except the water & oil in a food processor and puree. While pureeing, slowly add in the oil until combined. When the mixture starts to look dry slowly add in the water to achieve a smooth consistency. You may not need all of it or you may need more, depending how much dill you use.

That’s it! Taste for seasoning and add additional S&P to achieve desired flavor.

Other great hummuses (or is it hummi?):

Parsley Hummus

Artichoke, Basil & Goat’s Cheese Hummus

Homemade Whole Wheat Pita Chips (if you’re feeling adventurous!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.