It seems I’ve fallen in love with chickpeas lately. Chickpeas are low in carbs even among legumes, their taste is creamy, characteristic in a way but not too much and they are oh so very versatile! Chickpea flour is naturally gluten-free and has great binding properties, that’s how I made these lovely, colorful beet wraps very recently. You can have them whole in all sorts of curries, and then there is falafel, and hummus… I used to make the traditional version with garlic and lemon juice, and lately I’ve been trying new flavors. This one is my favorite (this week).
I thought it would be great for chickpeas to meet my other love, dill. According to my hubby I use waaay too much dill whenever I use it. I don’t get it, how is that even possible?! 😉
I prefer this version over the garlic-lemon-tahini hummus as there are only 4 (!) ingredients, you can be done in mere 5 minutes (when working with boiled, canned chickpeas) and this recipe is also nut-free for all the allergic people out there. Cucumber makes this all so light & creamy without any more oil added.
Ingredients:
1 can of chickpeas, drained*
1 cucumber
a handful of dill leaves
juice of 1 lime
1-2 teaspoons of salt (I used 2 teaspoons of pink Himalayan)
*You may use dry chickpeas as well. In this case you need to soak them the previous night, cook until soft and cool before mixing with the other ingredients. (1 can of chickpeas equals to approx. 3/4 cup of dry chickpeas.)
- Cucumber tends to release a lot of water that would soak your hummus. To avoid this, cut cucumber to biggish chunks, put them in a food processor with some salt and pulse a couple of times. Set aside in a strainer to get rid of excess water.
- Put cucumber, chickpeas and dill in food processor, whizz until smooth, taste check for salt and you’re done!
We had it with some toast made of my favorite, hearty wholegrain GF bread but it would go well with any flatbread or even as a spread in sandwiches. See, soo versatile… 🙂 Enjoy!
The whole bunch of vegan, free-from-everything hummus contains approx. 35g of carbs.
This recipe was shared at Gluten-free Fridays.
- 1 can of chickpeas, drained
- 1 cucumber
- a handful of dill leaves
- juice of 1 lime
- 1-2 teaspoons of salt (I used 2 teaspoons of pink Himalayan)
- Cucumber tends to release a lot of water that would soak your hummus. To avoid this, cut cucumber to biggish chunks, put them in a food processor with some salt and pulse a couple of times. Set aside in a strainer to get rid of excess water.
- Put cucumber, chickpeas and dill in food processor, whizz until smooth, taste check for salt and you're done!
Wow! This sounds amazing!
Thank you! 🙂
Wow, cucumber and dill in hummus?! Now that's something I've never tried and I make all kinds of hummus concoctions. Will have to try it next time Nori — looks yummy! 🙂
I feel like a beginner when it comes to hummus so I'm glad you liked my recipe. Would love to see some of your savory work, too! 🙂
Definitely trying this the next time I’m craving some dill. I usually get my fix from dill pickles but man this sounds delicious! Thank you for sharing this recipe!