Dill Pickle Hummus
¼ cup minced yellow or white onion
1 tbsp minced fresh garlic or 2 tsp garlic powder
¼ cup + 1 tbsp distilled white vinegar
3 tbsp water
2 tsp prepared yellow mustard
2 tsp dill seed
1 tsp onion powder
¼ tsp black pepper
2 cups cooked chickpeas
3 tbsp tahini
1 tbsp minced fresh dill weed (or 1 tsp dried dill weed)
Tabasco sauce, to taste (optional)
1. Make the quick-pickled onions: combine the minced onion, garlic, vinegar, water, mustard, dill seed, onion powder and black pepper in a small pot over medium-high heat. Bring just to a boil, reduce heat, and simmer for 5 minutes. Set aside to let the mixture cool.
2. Combine the chickpeas, tahini, and the pickled onion mixture in a food processor. Process for 1 to 2 minutes, or until the desired consistency is achieved. Add the dill weed and a few dashes of Tabasco sauce, and pulse a few more times. Taste and adjust the seasonings if needed.
3. Chill the dip for at least 30 minutes before serving. Scatter a few chickpeas over the top and sprinkle with additional dill weed before serving if desired.