When my doctor said that I had to eliminate onion and lemon I didn't think that was going to be so tough. And then I realized exactly how many things I eat regularly that have BOTH of the ingredients. One of those being hummus. Most store brands list "natural flavors" as an ingredient, which often means lemon juice and onion. Not to mention some brands also contain pine nuts and/or soybean oil.

To play it safe, make your own! I made this in under 10 minutes and it's delicious!

Prep 10 min        Total time 10 min or less

Ingredients

• 2 cups Chickpeas or Garbanzo Beans (rinsed and drained from can or soaked and cooked dried chickpeas)
• 3-4 springs fresh Dill (rinsed)
• 1/2 Cucumber (washed, skin on, roughly chopped)
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 tablespoon Extra Virgin Olive Oil
• 2 tablespoons Tahini
• 1-2 Cloves Garlic

Instructions

1. Put all ingredients in a food processor or blender and pulse/blend until smooth. Scrape down the sides as needed.
2. Scoop hummus into a bowl and drizzle with olive oil.
3. Serve with rice crackers, veggies or spead on GF bread.

Tidbits:

If hummus is too watery, add more chickpeas. If hummus is too thick, add more cucumber or a bit of water. If it tastes too bland for you, add more garlic, salt, and pepper. Cucumber dill hummus can be stored in fridge for up to 5 days.

I like adding a drizzle of olive oil over my hummus, a dash of paprika. How long did that take, 10 minutes or less? Now, there is no excuse for buying store bought hummus anymore!