HUMMUS WITH DILL

1 1/2 cups (375 mL) canned chickpeas, rinsed and drained
1/4 cup (50 mL) tahini (sesame seed paste)
3 tbsp (40 mL) fresh lemon juice
1 tbsp (15 mL) olive oil
2 cloves garlic, crushed
3/4 tsp (3 mL) dill weed
1/4 tsp (1 mL) salt
Dash hot pepper sauce

Combine all ingredients in a food processor. Process until smooth. Transfer hummus to a bowl. Cover and refrigerate for up to 2 days. Do not freeze. Serve with pita wedges. Makes 1 2/3 cups (400 mL).

Cook's Note: A 14 oz (398 mL) can of chickpeas contains 1 1/2 cups (375 mL).
 
Last updated on January 23, 2018