Tzatziki Hummus

• Vegetarian

• Produce

  • 1 Cherry tomatoes
  • 1 cup Chickpeas, dried
  • 1 Cucumber
  • 2 tbsp Dill, Fresh packed
  • 1 Dill
  • 2 Cloves Garlic
  • 1/2 Hothouse cucumber
  • 1 Lemon, zest
  • 1/2 Yellow onion - root left intact

• Condiments

  • 1/2 Lemon - juice (about 1 tbs
  • 1 tbsp Tahini

• Baking & Spices

  • 1 1/4 tsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Pita chips or naan

• Dairy

  • 2 tbsp Fage yogurt
  • 1 Feta

Found on nospoonnecessary.com

Ingredients

• 1 Cup Dried Chickpeas – picked over for stones*
• ½ Yellow Onion – root left intact and peeled
• 1 ¼ tsp Kosher Salt, divided
• 2 Cloves of Garlic
• 1 TBS Tahini
• 2 TBS Fage Yogurt
• ½ Lemon – juice (about 1 TBS)
• 2 TBS Fresh Dill, packed
• ½ Hothouse Cucumber – grated
• 1 TBS Extra Virgin Olive Oil
• Salt and Pepper, to taste
• Garnishes & Serving Options:
• Cucumber - diced
• Feta
• Dill
• Lemon zest
• Cherry Tomatoes
• Pita Chips or Naan

Directions

• Cook the Chickpeas: (Do Not Soak) Place the dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
• Meanwhile, drain the cucumbers: Place cucumbers in a sieve and toss with ¼ teaspoon salt. Set sieve over another bowl to catch liquid, transfer to the refrigerator and allow to drain for 2-3 hours. When done draining, transfer cucumbers to a clean kitchen towel and squeeze out as much liquid as you can.
• Transfer the cooked chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
• Transfer chickpeas to the bowl of a food processor. Add cloves of garlic and 1 tablespoon of chickpea cooking liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
• Add the remaining hummus ingredients except olive oil and cucumbers. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Then, slowly stream in the chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.* Stir in cucumbers and taste for seasoning.