Dilled Hummus Spread Food

LEMON-DILL HUMMUS

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.

DILL HUMMUS AND TOASTED PITA WEDGES

Steps:

• Special Equipment: Food processor
• Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.

DILL HUMMUS

Steps:

• Add the tahini, lemon juice, garlic cloves, and salt to the food processor. Process the mixture until the garlic is minced finely.
• Add the chickpeas, olive oil, garlic powder, paprika, cumin, and black pepper into the food processor and process the mixture.
• If the mixture is still a little chunky add 1 tbsp of cold water, scrape down the sides, and process the mixture again until smooth and creamy. Add more water and spices until you reach your desired flavor and texture.
• Once you have your desired hummus texture add it to a container that you'd like to store it in and mix in the dill weed. Let the hummus sit for at least 10 minutes allowing the dill weed flavor to infuse into the hummus.
• Serve the hummus with vegetables or in your favorite wrap. You can garnish the hummus with a drizzle of olive oil and a sprinkle of paprika.

HUMMUS SPREAD

Steps:

• For the beans: Rinse beans and pick over.
• place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
• About 2 hours.
• Drain beans and rinse.
• Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
• Drain and cool.
• For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
• If it seems dry add some of the olive oil.
• For the Hummus: Add garlic to the hummus and pulse until finely chopped.
• Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
• Add salt and pepper to taste and pulse until mixed.
• Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.

DILL BENEDICTINE DIP

Steps:

• Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible.
• Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.
• Serve with crudites and/or crackers.

LEMON DILL HUMMUS

Steps:

• Add first 5 ingredients to a food processor and process for about 1 min. Using the pouring spout of the food processor drizzle in lemon juice while processor in running. Sprinkle in salt and dill and process until smooth.