Herbed Hummus Dip

Recently I shared with you a recipe for Syrian Kebobs which we enjoyed with some Herbed Hummus Dip.   Today I'm sharing the recipe for the Herbed Hummus Dip.  I found the recipe in an old Canadian Living magazine.  This dip is different from a traditional hummus.  There is no tahini in it which is something I really liked because it makes it school-friendly.  We aren't allowed to send lunches that have sesame seeds since one of the students is allergic.  This Herbed Hummus Dip is very quick to put together.  It is great not only for dipping but as a spread in a sandwich or wrap.

Herbed Hummus Dip
Adapted from Canadian Living Magazine (March 2006)

one 19 oz tin chickpeas, drained and rinsed
3 tbsp fresh lemon juice
3 tbsp water
2 tbsp light mayonnaise
1 tbsp extra-virgin olive oil
1/4 tsp dried dill
1/4 tsp ground cumin
1/4 tsp salt (or to taste)
freshly ground black pepper (to taste)
2 tbsp minced fresh coriander
2 garlic cloves, minced or pressed
1 green onion, chopped

Add the chickpeas, lemon juice, water, mayonnaise, oil, dill, cumin, salt and pepper to a food processor.  Process until smooth.  Add the coriander, garlic and green onion.  Pulse till combined.  Check seasonings and adjust lemon juice and salt as required.  Store leftovers in the refrigerator.