Humus is probably my favourite dip. I love it with everything – crudites, toasted pita breads, tortilla chips… even spread on bread as a sandwich base… so I’m not sure why I have never made it myself rather than buying it. Now that I have discovered just how easy it is I think I am going to be experimenting with lots of different flavours. This cucumber version is really fresh and light and delicious with carrots or even if you just eat it with a spoon, which I totally didn’t do.
Adapted from Vegan Family Recipes
2 tablespoons tahini (sesame paste)
2 tablespoons lemon juice
2 cups (about 1 1/2 cans) chickpeas, drained and rinse
1/2 a cucumber, skin on
1 clove of garlic, finely chopped
2 sprigs fresh dill
1/2 a teaspoon salt
Put the tahini and lemon juice in your blender/food processor and process until well mixed. Add the remaining ingredients and process until it reaches the consistency you like. I like mine kind of chunky so I didn’t do it for too long but if you want it really smooth you might need to do it for a while. Keep checking it.
Makes about cups