Kansas Hummus Dip

  • Yield: 6 to 8 servings

If you can’t find cornichons, use chopped dill pickles. The ice cubes keep the emulsion smooth and prevent it from separating. Serve with pita bread or raw vegetable dippers.


2 garlic cloves, peeled
1/4cup lemon juice
4 ice cubes
1 (14-ounce) can chickpeas, rinsed and drained
1/2cup sesame tahini
1teaspoon kosher salt
2teaspoons hot sauce
1/4cup chopped pickled cocktail onions
1/4cup chopped cornichons or dill pickles


  1. Place garlic, lemon, juice, ice cubes, chickpeas, tahini, salt and hot sauce in a food processor fitted with the metal blade and process until smooth and creamy. Transfer to a small bowl and top with chopped onions and pickles.

Nutritional Info *per serving

  • Calories 140
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 266mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugars 1g
  • Protein 5g