Tuesday, May 8, 2012

Sunny Lemon Dill Hummus

Spring to me means dill, and right now, I cannot get enough of this herb. Chopped into salads and grain dishes, on roasted potatoes, or even infused into cocktails, this flavorful herb is making my May.

Dill is the star of this light and spring-y hummus recipe, which also gets a hand from sunflower seed butter and lemon. Why the sunflower? Our tahini did not make the move to Ithaca with us and it's on my shopping list, but I knew that sunflower butter would provide the richness that this hummus recipe needed. The result? A suitable stand-in, should you ever find yourself tahini-less, too.

Sunny Lemon Dill Hummus

  • 2 cups chickpeas + 3 tbsp reserved chickpea liquid
  • 2 tbsp sunflower seed butter
  • Juice of 1 lemon
  • 1/3 cup chopped dill
  • 3 cloves garlic, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp paprika

  • Combine all ingredients in food processor.

    Garnish will more dill, olive oil, and lemon slices if you'd like.

    This is going to make its way into some collard wraps with pea shoots and peppers and perhaps some tea sandwiches.