Okay okay – the holidays are officially over and we are back at school! This means that our schedule will be less unpredictable and we will be posting much more regularly. Over the break, we took a bit of a blogging break to spend as much time with our family as possible , we’ll be doing a holiday re-cap post very soon! 🙂
But for now…
Yes, we have an addiction. Another promise (after all, it is a new year, right?): we will give you a few recipes that aren’t hummus recipes this week! That doesn’t mean there won’t be more though 😉 .
This is a dill version of our favourite dip! It was so tangy and full of dill flavour. If you love dill, you will love this hummus. If you don’t… well… probably not.
We highly recommend that once you’ve had your first taste, you let this hummus sit in the fridge for at least four hours. The flavours really come out when they have had a chance to sit and mingle for a while.
Now excuse us, we have some more
hummus recipes to develop!
Time: 10 min
Makes: ~2 cups
2 c. chickpeas (drained and rinsed if using canned)
1/4 c. olive oil
2 tbsp lemon juice
3 tbsp vinegar
1/4 c. tahini
1 clove garlic, minced
4 tbsp dried dill
1 tsp prepared yellow mustard
1/4 tsp salt
pepper, to taste
1/4 c. water
Place all ingredients except water into a high-powered blender or food processor and blend until smooth, adding water gradually until you reach the consistency you desire. (keep in mind it will thicken as it sits in the fridge)