Don’t have time to visit the mediterranean, no problem. This hummus will transport you there with one bite. I love hummus because it is so versatile. You can use it so many different ways. We use it in place of mayonnaise and mustard on sandwiches and wraps or for dips with pita chips or tortilla chips. I serve it as an appetizer at parties with veggies. It’s very high in protein and low in fat. It is also made without tahini, so no sesame oil. You don’t even miss it. It may take you one or two times to get this one just right, but it’s worth the effort. I make this weekly for snacking or for kid’s sandwiches and it’s great for an appetizer at your next party. Everyone raves about it!
Wash and drain the chick peas and put in a blender. Add to that 1/2 cup of extra virgin olive oil and the sea salt. Take about 4 tablespoons, maybe more of dill and add to the blender. Add in the garlic and squeeze in the 1/2 of lemon. Blend it together. You will likely need to add a bit of water so measure out about 1/4 cup of water and slowly add some (not all) a little at a time until the chick peas are smoothly blended, no clumps. This is the easiest dish to make and also very delicious! It will become a weekly favorite. It’s very inexpensive to make hummus and it provides a good source of protein for your family.
For a variation, add some organic baby spinach leaves. Split this batch and add about half to the blender and add in about 4-5 leaves. Sometimes they get stuck on the side, so stir it and blend until the consistency is smooth and color is green.