So in the meantime, I have been dilling everything! This weekend, we picked up some chive hummus and I thought... DILL HUMMUS!
A few searches on the internet brought me this recipe. I copied and pasted it from Food.com. The uploader was 3killerbs
1/2 lb chickpeas (garbanzos)
1/2 cup lemon juice
1/4 cup extra virgin olive oil
1/3 cup tahini
3 garlic cloves, whacked and peeled
2 tablespoons minced fresh dill
1 teaspoon salt (to taste)
1 - Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender.
2 - Drain, reserving liquid.
3 - While chickpeas are still hot, put them into the blender with all the other ingredients.
4 - Add 1/2 cup of the cooking liquid and blend on medium speed until it achieves a smooth, peanut-butter-like consistency. Add additional cooking liquid if it seems too stiff.
5 - Taste and adjust seasonings if necessary.
6 - Best if chilled overnight to develop flavor.