There is absolutely no excuse for buying hummus if you own a food processor.  That may sound harsh and food-snobby, but if you make it exactly one time—then you’ll know what I’m saying.  Why ingest preservatives and pay more for the stuff when you can whip up whatever flavor you desire in five minutes? 

This hummus is so full of dill that it is actually green, but feel free to take the basic framework and replace that particular herb with sun-dried tomatoes, roasted red peppers, jalapeño, cilantro, or nothing at all.  It's also very low in fat compared to most hummus recipes, which may or may not appeal to you.  For a richer hummus, forget the bean liquid (which-- let's be honest-- grosses some people out anyway, though I don't mind it myself) and add in more tahini and/or a few tablespoons of olive oil. 

Spread on sandwiches or use as a dip with any and all vegetables.

Prep Time:  7 Minutes
Cooking Time:  None
Yield:  4-5 Appetizer Servings
Ingredients:
1-15 oz Can of Garbanzo Beans (Chickpeas)
¼ Cup Sesame Tahini
1 Large Clove Garlic, minced
Juice of 1-2 Lemons (depending on their size, juiciness and your preference)
¾ Cup Fresh Dill, roughly chopped
Sea Salt, to taste
Olive Oil for Serving
Drain the beans, but reserve ¼ cup of liquid.  Combine beans, bean liquid, tahini, garlic, lemon juice, and dill in a food processor and blend until smooth.  Season generously with sea salt, to taste.  Serve with a drizzle of olive oil over the top.