CUCUMBER AND HUMMUS DIP

Serve with crackers, pita wedges or fresh veggies (cucumber rounds, pepper strips, grape or cherry tomatoes). This is an interesting change from plain hummus.

Prep Time: ½ Hour Cooking Time: None Recipe Yield: 2 Cups (480 mL)

INGREDIENTS:

5 mini cucumber
1 540 mL can chickpeas (rinsed well and drained)
3 tbsp (45 mL) fresh chopped dill
1 clove garlic, sliced
2 tbsp (30 mL) fresh lemon juice
½ tsp (3 mL) each salt and pepper
1 tbsp (30 mL) olive oil
1 tbsp (15 mL) tahini paste

DIRECTIONS:

Shred the cucumber and squeeze dry in a tea towel or press through a sieve to remove as much liquid as possible.
Blend all ingredients in a food processor or high powered blender until smooth for 1 minute. Scrape down sides and blend again until as smooth as you would like.
Cover and store refrigerated; best used within two days.