As a kid, one of Eric's favorite snacks was dill dip and chips. Unfortunately traditional dill dip isn't the best of snacks, as it's loaded with sour cream and mayo. So when we saw fresh dill at the farmer's market we were inspired to make a healthy version. And instead of chips, we love dipping multi-grain crackers, veggies, or smearing it on whole-grain tortillas for a refreshing summer afternoon snack!
- 3 cups garbanzo beans
- ¼ cup tahini
- ¼ cup raw cashews
- ¼ cup water
- 2 Tablespoons lemon juice
- ¾ teaspoon salt
- 2 cups fresh dill (packed)
- In a food processor, add all the ingredients except the dill.
- Process for 30 seconds and then scrape down the sides with a spatula. Process again and repeat until hummus is smooth. Add more water if needed.
- Add the greens and process until it is well combined.
Yields: about 2 ½ cups