LEMON-DILL HUMMUS
I had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so I cooked the whole bag. A little experimentation yielded this variation on the world's most useful dip/spread. Please use fresh dill. You'll regret it if you don't. Hummus freezes well.
Provided by 3KillerBs
Categories Spreads
Time 1h
Yield 1 qt
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1243.5, Fat 95.3, SaturatedFat 13.2, Sodium 3067.1, Carbohydrate 83.7, Fiber 18, Sugar 3.2, Protein 26.5
LEMONY DILL HUMMUS DIP
Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.
Provided by Food Network Kitchen
Categories appetizer
Time 9h20m
Yield 8 servings
Number Of Ingredients 12
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.
EASY DILL HUMMUS
This is a tangy twist on traditional hummus. Once you see how easy it is to make at home, you'll never break the bank by getting store bought again! Cook time is refrigeration time (if you can wait that long!)
Provided by DreamoBway
Categories Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136.7, Fat 5.5, SaturatedFat 0.7, Sodium 216, Carbohydrate 18.4, Fiber 3.6, Sugar 0.2, Protein 4.5
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