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.

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