Go Back
Anne Murphy

Summery Dill Bean Spread

5 from 5 votes
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: spread
Cuisine: American
Ingredients Method

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

Method
 

  1. Remove large stems from dill, and chop coarsely. Measure out 1/4 cup.
  2. Put dill in food processor, process until minced.
  3. Add rinsed and drained chickpeas (and salt, if using.) Pulse and stir down a few times.
  4. Add yogurt, one tablespoon at a time, pulsing and stirring down in between, until you have the texture you want.
  5. Refrigerate a few hours or longer to allow to set and the flavors to meld.