Categories: Appetizers
Ingredients
- 14.5 oz. can chickpeas, drained and rinsed
- 1/2 cup tahini
- 1 cup fresh dill, coarsely chopped
- 1 tsp lemon zest and 1/4 cup juice, plus wedges for serving
- 1/4 cup plus 2 tbsp. olive oil, divided
- 1 1/2 tsp kosher salt
- 2 large cucumbers, peeled, halved crosswise then quartered lengthwise, and seeded
- Flaky sea salt, for serving
Directions
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Place the chickpeas, tahini, dill, lemon zest and juice, 1/4 cup olive oil, salt and 6 tbsp cold water in a blender or bowl of a food processor and puree until smooth, about 1 minute, scraping down sides as needed. Set aside, or cover and chill for up to 1 day, until ready to serve.
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Heat a grill to medium-high. Toss the cucumber spears in the remaining 2 tbsp olive oil and grill, turning, until lightly charred on all sides, about 2 minutes per side. Transfer to a serving platter. Squeeze lemon wedges over cucumbers and sprinkle with flaky salt. Serve with the hummus alongside for dipping.