Summery Dill Bean Spread
A dill bean spread - not really hummus, though used in many of the same ways - to serve on crackers alongside a salad or soup, or as an appetizer.
Ingredients
- 1/4 c roughly chopped fresh dill large stems removed
- 1 1/2 c rinsed and drained cooked chickpeas
- pinch salt opt.
- 1 - 3 T Greek yogurt as needed
Instructions
- Remove large stems from dill, and chop coarsely. Measure out 1/4 cup.
- Put dill in food processor, process until minced.
- Add rinsed and drained chickpeas (and salt, if using.) Pulse and stir down a few times.
- Add yogurt, one tablespoon at a time, pulsing and stirring down in between, until you have the texture you want.
- Refrigerate a few hours or longer to allow to set and the flavors to meld.