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lemon dill hummus


i had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so i cooked the whole bag. a little experimentation yielded this variation on the world's most useful dip/spread. please use fresh dill. you'll regret it if you don't. hummus freezes well.


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  • Carbohydrates: 1243.5
  • Fats: 146.0
  • Dietary Fiber: 12.0
  • Minerals: 127.0
  • Proteins: 53.0
  • Vitamins: 65.0
  • Water: 27.0


  1. Soak chickpeas overnight
  2. Bring to a boil and simmer 30-45 minutes or until tender
  3. Drain
  4. Reserving liquid
  5. While chickpeas are still hot
  6. Put them into the blender with all the other ingredients
  7. Add 1 / 2 cup of the cooking liquid and blend on medium speed until it achieves a smooth
  8. Peanut-butter-like consistency
  9. Add additional cooking liquid if it seems too stiff
  10. Taste and adjust seasonings if necessary
  11. Best if chilled overnight to develop flavor

Step 8

Total Time in Minute 60

Ingredients Count 7

cooking lemon dill hummus

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Lemon juice

Extra virgin olive oil


Garlic cloves

Fresh dill


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