About the Recipe
This hummus, like most, is quick and easy to make, delicious and satisfying. If you want plain hummus instead of dill flavored, omit the pickles and replace the 1/2 cup of dill pickle vinegar with a tablespoon or 2 (to taste) of plain white vinegar and salt to taste.
Ingredients
2 ½ cups of well-cooked chick peas
½ cup of tahini
4-5 garlic dill pickles (160-170 grams), cut into 3-4 cm chunks
2 tablespoons of olive oil
½ cup of dill pickle vinegar from the jar
2 ½ tablespoons of fresh-squeezed lemon juice
1 teaspoon a dried dill weed, or 2 teaspoon of fresh dill weed, finely chopped
½ teaspoon of salt
¼ teaspoon of ground black pepper
¼ teaspoon of finely chopped garlic
Preparation
Preparing Chick Peas
You can use canned chick peas for this recipe. However, you will have a smoother hummus if you cook your own from dried chick peas as you can cook them until they are softer than they are from the can.
To make your own, rinse 1 cup of chick peas in cold water then add them to a large saucepot with 4 liters of water. It may be necessary to add more water after an hour or two.
Bring the water to a boil over medium high heat then reduce the heat to medium low and slow boil for 2 ½ to 3 hours, or until the peas are very tender.
Drain the peas and allow them to cool to room temperature before making the hummus.
One cup of dried chick peas, once cooked, will make enough for this recipe.
A third option is to used canned chick peas and boil them until they are tender, which should take about 30 minutes.
Making the Hummus
Simply put all the ingredients in a food processor with the cutting blade attached and process on high speed until the hummus is smooth. This should take between 4 and 5 minutes if you cooked your own chick peas but could take a few minutes longer if you used chick peas straight from a can.
Taste the hummus to determine if it is seasoned to your liking.
Add salt, lemon juice or dill pickle vinegar to your taste. If the hummus is too thick, add a bit more water.
Chill before serving.
The hummus will thicken in the refrigerator so it is best to make it a bit runny to begin with. Once chilled, if the hummus is thicker than you like it, add a bit more water and salt then mix well.