The beauty of hummus is that it is open to almost endless taste options. I’ve made roasted garlic and roasted red pepper hummus, for example. Both were easy to make, and had fairly classic flavors. This dill hummus with toasted pita wedges is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.
I’m not sure I’d make ‘normal’ hummus again after tasting this. When you consider how easy it is to make, it’s hard to justify the store-bought stuff. For me, at least. Plus I like knowing every ingredient that goes into my dishes. Making hummus at home makes sure that I do.
I used dried dill since I didn’t have fresh dill on hand, but if you do have the fresh stuff substitute a tablespoon of chopped dill for the dried. Or use more, if you’d like. This dill hummus with toasted pita wedges is best with more dill.
Start out processing the hummus slowly. Don’t go crazy with it. Go slow and check it as you go and stop once you have your desired consistency.
Also try my sour cream and onion hummus.
This recipe is based on a recipe from Sonny Anderson.
Dill Hummus with Toasted Pita Wedges
For the hummus
For the hummus
- Add one can of the beans and the remaining hummus ingredients to a food processor and process until very smooth.
- Add the remaining beans and pulse until the beans are mixed in but still chunky.
- Transfer to a serving bowl and sprinkle with a little extra paprika and cayenne pepper for garnish.
For the toasted pita wedges
- Preheat oven to 375 F.
- Brush pitas with a little oil and sprinkle with salt.
- Bake on a sheet pan for 5 minutes until crispy.
- Sprinkle with more salt while still hot and cut each pita into 6 wedges.
Nutritional values are approximate.