I love having a fridge full of homemade dips and sauces. For some reason I just find that very satisfying. This homemade hummus is among my favorites. Five years ago I don't think I had ever eaten hummus. Once we were introduced, we became quick friends. Hummus is perfect for dipping pita bread, veggies and crackers. It makes a wonderful spread for sandwiches and wraps too. We are big cucumber fans over here and I love the hint of cucumber that this hummus has. My favorite Mediterranean restaurant serves their hummus with pomegranate seeds. After eating it like that, I have to add it in. The little sweet burst of pomegranate in each bite is addicting. Plus it looks so pretty! Excuse me now, I need to go eat some hummus.
Ingredients
2 cups Chickpeas, rinsed and drained
2 sprigs fresh Dill
½ Cucumber, chopped
½ tsp Salt
1 TBS Lemon Juice
1 TBS Olive Oil
2 Garlic Cloves
1/4 tsp chili powder
1/4 tsp paprika
olive oil, pomegranate seeds and a dash of cayenne pepper to garnish
Directions
Put all ingredients in a blender and mix until smooth, scraping down the sides if needed. Scoop hummus into a bowl and drizzle with olive oil and pomegranate seeds. Serve with pita bread, crackers or veggies.
Ingredients
2 cups Chickpeas, rinsed and drained
2 sprigs fresh Dill
½ Cucumber, chopped
½ tsp Salt
1 TBS Lemon Juice
1 TBS Olive Oil
2 Garlic Cloves
1/4 tsp chili powder
1/4 tsp paprika
olive oil, pomegranate seeds and a dash of cayenne pepper to garnish
Directions
Put all ingredients in a blender and mix until smooth, scraping down the sides if needed. Scoop hummus into a bowl and drizzle with olive oil and pomegranate seeds. Serve with pita bread, crackers or veggies.
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