2 cups chickpeas (rinsed and drained)
2 sprigs fresh Dill (washed, stems removed)
½ cucumber (washed, skin on, roughly chopped)
½ tsp salt
2 Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp tahini
1 small garlic clove
Put all the ingredients in a food processor or blender and pulse/ blend until smooth, scraping down the sides if needed.
Scoop into a small bowl and serve with raw vegetables or whole grain crackers.
Makes 8 servings
Serving Size: ~ ¼ cup
Saturated Fat 0.5g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Modified from www.veganfamilyrecipes.com