2. Easy Tzatziki Hummus Dip
Blend these two Mediterranean icons to create a rich and creamy dip that tastes fantastic with pita bread or gyros.
1-cup dry chickpeas.
½-cup onion – diced.
1-¼-tsp kosher Salt – divided.
2-cloves minced garlic.
2-tablespoons Greek yogurt.
Juice of half a lemon.
2-tablespoons fresh dill – chopped.
½-English Cucumber – grated.
1-tablespoon extra-virgin olive oil.
1-teaspoon crushed Himalayan pink salt.
Add the chickpeas to the slow cooker, along with the water, vegetable stock, ½ an onion and a pinch of salt. Cover the slow cooker and place on high heat for 3-hours – Drain and discard the onion, reserve the cooking liquid for later.
Pat the cucumbers dry with paper towels and toss with ¼-teaspoon salt.
Remove the shells from the chickpeas and add to the food processor, along with 1-tablespoon of the reserved chickpea liquid and the garlic – process until smooth. Add the remaining hummus ingredients to the food processor and pulse to combine. Add the olive oil and pulse.
Add the rest of the chickpea liquid one tablespoon at a time until you achieve the correct consistency. Stir in the cucumbers – mix well. Season with salt and pepper and serve with pitas on the side.