Sour cream dill dip with pumpernickel bread was a favorite growing up in Upstate New York. Thick, creamy, rich yet refreshing, the dip was plopped in a scooped-out round pumpernickel loaf. The hollowed-out pieces were used for dipping. When the bread pieces were gone, we ate the bread bowl, too. I channeled the dill dip experience here, using fresh ingredients. My standard hummus recipe is jazzed up with a handful of dill, while cucumbers add a satisfying crunch and pickle vibe. Other good dippers: toasted whole grain pita, carrots, endive, jicama and cherry tomatoes.
Creamy Dill Hummus
- 1-2 garlic cloves
- 1 15-oz. can chickpeas, drained and rinsed (liquid reserved, optional)
- 2 T. tahini
- 1-2 lemons, juiced
- Handful fresh dill, washed and roughly chopped (leaves only)
- 2 tablespoons water or reserved liquid from the chickpeas
- Extra Virgin olive oil (optional)
- Kosher Salt
- Sliced cucumbers, for serving
In a food processor, combine garlic, chickpeas, tahini, a few tablespoons lemon juice, dill and a pinch of kosher salt and cayenne. Pulse to combine. With machine running, stream in a little water or reserved bean liquid until you reach a creamy consistency (this may take a couple minutes), scraping down sides. For an even creamier dip, stream in a few tablespoons of olive oil. Taste and adjust with additional salt, cayenne and lemon juice. Chill before serving. Serve with cucumbers.