These healthy dips are perfect for an afternoon snack, an appetizer or even a sandwich spread!
1 can (15 ounces) chickpeas
½ teaspoon baking soda
Lemon zest (about 1/2 lemon)
Juice from one lemon
3 large cloves garlic, roughly chopped
Salt and pepper to taste
½ cup tahini
2 to 4 tablespoons water
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 English cucumber, grated
1 4 oz container of low-fat Greek yogurt, plain
1/2 large lemon, juiced
1 tablespoons of olive oil
1 1/2 tablespoons of chopped dill, fresh
salt and pepper to taste
2 teaspoons sugar (optional)
Pour one full can of chickpeas in a saucepan, top with about 2 inches of water, and add baking soda. Bring to a boil and boil for about 15-20 minutes or until skins are falling off (they will float to the top.
Drain the chickpeas in a colander and run cool water over them until they are completely rinsed.
In a food processor add lemon zest, lemon juice, garlic, pepper and salt. Blend well. Next, add the tahini to the food processor and blend until the mixture is smooth. While the food processor in blending, slowly pour in in 2 tablespoons water. Add cumin and the drained, chickpeas to the food processor. Drizzle in the olive oil.
Blend for about one minute, until the mixture is very smooth. You may have to add more water to get this very smooth. Season with salt a pepper.
Taste, and adjust as necessary.
Scrape the hummus into a serving bowl or platter, Top with garnishes of your choice, and serve.
With a large grater, grate the cumber and put in a medium bowl.
Add the lemon juice, olive oil, dill, sugar, salt and pepper.
Mix well then taste, and adjust as necessary.