If you’ve ever grown cucumbers in your garden, there’s a good chance you end up with more than you know what to do with! So here’s a recipe you can use some of those cucumbers in. If you’ve never tried making hummus before, this would be a great time to try it out–you can whip it up in a blender or food processor–it’s very easy to make! This hummus has a mild cucumber and dill flavor–if you really like dill, you might want to add in a little more for a stronger flavor.
CUCUMBER DILL HUMMUS by NancyC
Makes about 1 3/4 cups
- 1 (15-ounce) can Garbanzo Beans (Chickpeas), rinsed and drained
- Half of a medium-size cucumber, washed, peeled, and coarsely chopped (about 1 cup)
- 1/4 cup lemon juice
- 2 Tablespoons olive oil
- 1/3 cup tahini
- 1 teaspoon dried dill or 1 Tablespoon fresh dill (for a stronger dill flavor, add a little more)
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 2 cloves garlic, minced
- optional garnishes: a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, 1 1/2 Tablespoons finely chopped cucumber
In a high-speed blender or food processor, add the Garbanzo beans, cucumber, and lemon juice; blend until smooth. Add in the olive oil, tahini, dill, salt, paprika, and minced garlic; blend all ingredients until smooth.
Spoon hummus into a small serving bowl and garnish with a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, and/or some finely chopped cucumber. Serve with toasted pita bread, crackers, or veggies–cucumber slices are great with this! Cover and refrigerate any leftover hummus for up to 5 days.
It’s hard to believe there are just a few weeks left of summer! I’m really going to miss those long, sunny days and the abundance of home-grown fresh fruits and veggies. Have you grown any cucumbers in your garden this year?
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