Ingredients
- 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
Directions
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
Nutrition
| Calories | 91 |
| Fat | 4.8g |
| Saturated Fat | 0.5g |
| Polyunsaturated Fat | 0.3g |
| Monounsaturated Fat | 1.3g |
| Cholesterol | 0.0mg |
| Sodium | 183mg |
| Potassium | 50.1mg |
| Carbohydrate | 11.8g |
| Fiber | 3.9g |
| Sugar | 0.5g |
| Protein | 3.8g |
Modified from www.veganfamilyrecipes.com
