Lemon-Dill Hummus

Yield: about 4 cups

2      cans (15½ ounces each) chickpeas,
        rinsed and drained
¼     cup tahini
½     cup cold water, plus more as needed
        (more will be necessary if the tahini
        being used is on the thicker side)
⅓     cup fresh lemon juice
2      garlic cloves, peeled
1½   teaspoons kosher salt
½      teaspoon ground cumin
         pinch freshly ground black pepper
1       sprig fresh dill
         extra virgin olive oil, for serving

Nutritional information per serving (2 tablespoons):
Calories 44 (24% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 191mg • calc. 18mg • fiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Process all the ingredients, except for the dill, on High, until smooth and creamy, about 2 minutes. Add additional water through the feed tube, as needed, until desired consistency has been achieved. Add the dill and pulse to combine.
2. Taste and adjust seasoning as desired. Drizzle with olive oil prior to serving.