Today I’m sharing the Cucumber Dill Hummus recipe from Easy. Whole. Vegan. It’s a new cookbook by Melissa King, the blogger behind My Whole Food Life.
Most of my blogging hours are spent in solitude – cooking, photographing, writing, and Photoshopping. However, it’s also through blogging that I’ve met so many amazing people that I wouldn’t have otherwise.
Whether it’s through conferences, vacations, or events, internet relationships have become real life friendships again and again.
Last winter I went to Vermont with 9 other bloggers for the Ben & Jerry’s vegan ice cream release. While I was there, I had the pleasure of getting to know Melissa, who had also been invited.
In our three brief days in Burlington we rode on the bus together to and from the hotel, and chatted about families, food, and our shared love of visiting Disney parks.
So when Melissa’s publisher, The Experiment, reached out to me about reviewing Melissa’s newest book, of course, the answer was an immediate yes.
In addition to knowing that the recipes would be packed with nutrient-dense and wholesome recipes, I knew that Melissa’s style of cooking would be no fuss and down to earth.
Melissa is the mother of two girls, and her busy schedule doesn’t allow for endless hours of high maintenance recipes. Her food-style mirrors her own easygoing nature.
Easy. Whole. Vegan. contains 100 recipes that are perfect for busy families like Melissa’s and anyone who might be intimidated by long or confusing ingredient lists. She shares how to stock a vegan pantry and kitchen equipment that will streamline plant-based cooking.
Coming from the perspective of a mother, Melissa also shares how she gets her girls to eat whole plant foods. She has lots of good advice like engaging the girls in cooking, emulating their junk food favorites with whole foods, and even letting the girls flip through cookbooks to find recipes that interest them.
By getting them involved, the girls are more open to trying new things. That’s sage advice at any age as many people are hesitant to break outside of their routines and what is familiar.
Cucumber dill hummus recipe
This cucumber dill hummus recipe from Easy. Whole. Vegan. adds a lightness and unexpected nuance to everyone’s favorite dip.
Along with the traditional hummus ingredients, you’ll find cucumber and fresh dill. Melissa doesn’t shy away from adding a hefty helping of tahini, which improves any hummus recipe.
(This is my favorite tahini. The flavor is full-bodied, and the oil doesn’t separate. Therefore, it doesn’t require extra stirring.)
I served the cucumber dill hummus with raw vegetables, dolmas, and warmed pita for a relaxed afternoon lunch. It would also make a great party appetizer or simple snack to have in the fridge.
Thanks to Melissa and the folks at The Experiment for letting me share this hummus recipe from Easy. Whole. Vegan. with you today.
Cucumber Dill Hummus
- 1½ cups cooked chickpeas or one 15-ounce [425 g] can of chickpeas, drained and rinsed
- ¾ cup peeled and chopped cucumber
- ¼ cup freshly chopped dill
- ¼ cup tahini see variations
- 2 garlic cloves minced
- 1½ teaspoons ground cumin
- 2 to 3 Tablespoons lemon juice
- ½ teaspoon salt or to taste
- 1 to 3 Tablespoons water
- 1 Tablespoon olive oil optional (see Variations)
- Place the chickpeas, cucumber, and dill in a food processor. Blend for 1 minute.
- Add the remaining ingredients except the water and olive oil and blend until smooth, 1 to 2 minutes.
- Add the water 1 tablespoon at a time, until you reach your desired consistency. It should be very creamy.
- Serve immediately or refrigerate for later. This hummus should last at least a week in the fridge. You can also freeze it for up to 3 months.
Disclosure: I received a complimentary review copy of Easy. Whole. Vegan. The thoughts and opinions are totally my own. Post contains Amazon affiliate links.