Ingredients
Main Ingredients
- 1 (16 ounce) can Cooked Chickpeas (DO NOT DRAIN OR RINSE, substitute: cooked white beans)
- 2 cloves Garlic (peeled, substitute: 8 cloves roasted garlic)
- 3 TBS Tahini (well stirred)
- 2 TBS Fresh Lemon Juice (from one small lemon)
- ¾ tsp Onion Powder
- 1/8 tsp Chili Powder (or more to taste, substitute: cayenne pepper)
- Kosher Salt and Ground Black Pepper (as needed)
- ¼ Cup Greek Yogurt (whole milk, plain)
- 1 TBS Extra Virgin Olive Oil
- 3 TBS Fresh Dill (chopped)
- ½ whole Seedless Cucumber (skin-on, washed and dried)
Optional Toppings
- Crumbled Feta Cheese
- Diced Cucumbers
- Halved Cherry Tomatoes
- Fresh Dill
- Lemon Zest
Serving Suggestions
- Pita Chips
- Crostini
- Garlic Bread
- Naan Bread
Instructions
- Soften Chickpeas and Garlic: Place the canned chickpeas along with their liquid and peeled garlic cloves into a microwave-safe bowl. Microwave on high for 5-6 minutes until the chickpeas are very soft. Drain the chickpeas, reserving all the liquid, and set aside. This step enhances smoothness and can alternatively be done on the stovetop.
- Grate and Squeeze Cucumber: Slice off the stem and base ends of the cucumber. Grate it using a box grater held at a 45-degree angle on a cutting board to obtain about 1 cup of grated cucumber. In batches, wrap grated cucumber in paper towels or a clean cloth and squeeze firmly to remove excess liquid. Repeat until thoroughly dried.
- Prepare Tahini Mixture: Pour 5 tablespoons of reserved chickpea water into the bowl of a food processor or high-speed blender. Add softened garlic cloves, tahini, fresh lemon juice, onion powder, chili powder, salt, and pepper. Process for 1 minute, scrape sides and bottom, then continue for another minute until smooth.
- Add Chickpeas: Add the softened chickpeas to the processor bowl. Cover and blend until very smooth and hummus-like, approximately 3 minutes. Scrape sides and bottom, then process for an additional minute for maximum creaminess.
- Incorporate Yogurt and Olive Oil: Add Greek yogurt to the hummus mixture and process until combined. With the processor running, slowly drizzle in olive oil and blend until the hummus is very smooth and creamy.
- Mix in Fresh Dill and Cucumber: Stir in chopped fresh dill and the squeezed grated cucumber by hand. Taste and adjust seasoning or add more oil if needed to enhance flavor and richness.
- Garnish and Serve: Transfer the cucumber hummus dip to a serving bowl. Garnish with optional toppings such as crumbled feta cheese, diced cucumbers, halved cherry tomatoes, fresh dill, and lemon zest. Serve alongside pita chips, crostini, garlic bread, or crudités for a delicious appetizer or snack.
Notes
- Microwaving chickpeas softens them for a smoother dip but is optional; stovetop softening is an alternative.
- Thoroughly squeezing the grated cucumber is essential to prevent excess moisture and maintain dip consistency.
- If you prefer less spice, adjust chili powder accordingly or replace with milder cayenne pepper.
- This dip can be made a few hours ahead and refrigerated to enhance flavors.
- Use whole milk Greek yogurt for creaminess; non-fat yogurt may affect texture.
- Serve chilled or at room temperature for best taste.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dip
- Method: Blending
- Cuisine: Greek
- Diet: Vegetarian
