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Dill Hummus and Toasted Pita Wedges Recipe

Dill Hummus and Toasted Pita Wedges

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Average Rating:

Total Reviews: 18

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  • on August 31, 2012

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    great recipe

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  • on May 16, 2011

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    This is my first time trying a recipe from Sunny. I love watching her cook and I love hummus, so I decided why not? My dish turned out pretty good. For me though, it was a little bland so I'll probably try some of the suggestions made by others below to increase the flavor. Also, I'll likely put in all chick peas at once. Sonny added the second can at the end because she likes the texture, but I find that I like smoother hummus better than the textured variety. All in all I thought it was good and will definitely play around with it in the future to make it perfect for me. Thanks Sunny.

    Kim

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  • on April 23, 2011

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    Double the dill, lemon, and paprika and it will be flavorful. It also needed an extra teaspoon or two of salt to combat blandness, even though we used fresh everything. We did not use Greek yogurt, but I think that would have helped.

    Tip: Use an immersion blender right in the serving bowl, and give it a swirl as you pull out of the mixture to give it a professional look before garnishing with paprika.

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  • on January 27, 2011

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    love it ! i love hummus my kids , not so much ! i made this recipe and everyone loved it : will make again soon thx sonny

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  • on October 09, 2010

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    Finally, "Hummus for the 21st Century"! THANK YOU, Sunny, for a worthy tahini substitute; yogurt "brightens" hummus in a most welcome way. My Tips: add up to 1 tsp. Sesame Oil to recapture tahini flavor if you miss it. Thin recipe with 1/2 cup yogurt: an excellent alternative to cream dressings. Try Greek yogurt or strain standard yogurt in a cheesecloth-lined sieve overnight in the fridge. Hummus goes glam: Spread hummus over a platter; create a shallow center "well." Sprinkle with cayenne or paprika & toasted nuts (pine, slivered almonds, crushed walnuts. Drizzle olive oil overall & scatter minced fresh herbs atop (dill, parsley or mint.

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  • on August 18, 2010

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    Love it! Thank you! Its you Molley.

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  • on January 28, 2010

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    now that I know the garbanzo and yogurt base I am going to play with all of my favorite flavors...the tahini was the only think keeping me from trying, as I don't even know where to get it. Now I just made green olive, garlic, roasted red pepper hummus...I am thinking of playing with an artichoke one next...YUMMY! Thanks Sunny!

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  • on January 06, 2010

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    I'm one of those people who could eat hummus all day long. Any type, and any flavor!

    So when I saw this without Tahini paste I was skeptical, but I figured why not.

    Am I glad I did! I didn't have dill so I subsituted it with cilantro and cayenne pepper (my fav is usually the cilantro hummus at Trader Joes. Not only is it delicious and light, even my fiancee who doesn't like hummus usually (not a sesame seed fan actually liked it too.

    The taste is so much better when you make it yourself, and ill be stocking my fridge with it!

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  • on October 30, 2009

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    We've made this recipe several times and it's always a hit! We added chopped sundried tomatoes and left out the dill...YUMMY! The toasted pita wedges are the best but it's also good on celery sticks, carrots, even just crackers!

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  • on October 15, 2009

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    I had a party and served this, it was a big hit. All seemed to enjoyed and many went home with the recipe. A winner from Sunny!

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