Sauces and Dressings
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Yield: about 4 cups
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Yield: about 4 cups
Serve this brightly favored dip with warm pita for a satisfying snack.
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
carb. 7g
pro. 2g
fat 1g
sat. fat 0g
chol. 0mg
sod. 191mg
calc. 18mg
fiber 1g
Ingredients
- 2 cans (15½ ounces each) chickpeas, rinsed and drained
- ¼cup tahini ½ cup cold water, plus more as needed
- (more will be necessary if the tahini being used is on the thicker side)
- ⅓cup fresh lemon juice
- 2garlic cloves, peeled
- 1½ teaspoons kosher salt
- ½ teaspoon ground cumin
- pinch freshly ground black pepper
- 1sprig fresh dill Extra virgin olive oil, for serving
Preparation
- 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.
- Taste and adjust seasoning as desired. Drizzle with olive oil prior to serving.
