Eosinophilic Esophagitis Friendly Gluten Free Lemon Dill Hummus Plate
Total time15 min
Prep time15 min
Cook time0 min
4.7(24)
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained, liquid reserved
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 small garlic clove, roughly chopped
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 3 tbsp fresh dill, roughly chopped
For the plate
- 1 english cucumber, sliced into rounds
- 1 cup cherry tomatoes
- 4 oz gluten free crackers
For serving
- 1 tbsp extra-virgin olive oil, for drizzling
- 1 pinch paprika (optional)
- 1 tbsp fresh dill sprigs, for garnish (optional)
Instructions
- 1
Add the garlic to the food processor and pulse 5–6 times until finely minced.
- 2
Add the tahini and lemon juice to the processor and run for 1 minute, until the mixture is pale and creamy.
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