Best 3 Dill Hummus And Toasted Pita Wedges Recipes

Dill hummus and toasted pita wedges are a popular combination of flavors and textures that make a perfect appetizer or snack. This easy-to-make dish combines the tangy, herbaceous flavor of dill with the creamy texture of hummus, while the warm, crispy pita wedges provide a satisfying crunch. Whether you're entertaining guests or simply looking for a delicious and healthy snack, this recipe is sure to please.

Here are our top 3 tried and tested recipes!

CHICKPEA SHAWARMA PITAS WITH HUMMUS-DILL DRESSING

Chickpea Shawarma Pitas with Hummus-Dill Dressing image

Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 pita sandwiches, 3/4 cup hummus dressing

Number Of Ingredients 17

Ingredients

2 cups cooked or canned chickpeas, patted dry
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
4 pocketless pitas
1/2 cup hummus
1/8 cup lemon juice
2 tablespoons freshly chopped dill
1 clove garlic, minced
1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons
2 cups shredded romaine lettuce
1 large tomato, sliced thin
1/3 cup thinly sliced red onion

Steps:

For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.

Nutrition Facts : Calories 342, Fat 7.4 grams, SaturatedFat 0.6 grams, Cholesterol 0 milligrams, Sodium 561 milligrams, Carbohydrate 62 grams, Fiber 8.2 grams, Protein 13.4 grams, Sugar 3 grams

EASY DILL HUMMUS

Easy Dill Hummus image

This is a tangy twist on traditional hummus. Once you see how easy it is to make at home, you'll never break the bank by getting store bought again! Cook time is refrigeration time (if you can wait that long!)

Provided by DreamoBway

Categories Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
1 tablespoon olive oil
1/4 cup pickle juice (dill)
3 garlic cloves, minced
1 teaspoon dill weed
salt and pepper, to taste

Steps:

Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
Blend until well combined and creamy.
Refrigerate at least 2 hours to allow flavors to develop.

Nutrition Facts : Calories 136.7, Fat 5.5, SaturatedFat 0.7, Sodium 216, Carbohydrate 18.4, Fiber 3.6, Sugar 0.2, Protein 4.5

HUMMUS AND CUCUMBER BITES

Hummus and Cucumber Bites image

Keep pita bread and store-bought hummus on hand to make an easy appetizer in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 16

Number Of Ingredients 5

Ingredients

2 pita (pocket) breads (6 inch)
2/3 cup roasted red pepper hummus (from 7-oz container)
1/3 English (seedless) cucumber (about 4 inches)
1/2 teaspoon smoked Spanish paprika
16 fresh dill weed sprigs

Steps:

Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
Sprinkle with paprika. Garnish with dill weed.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g

Tips:

For a creamier hummus, use canned chickpeas instead of dried chickpeas. Canned chickpeas are already cooked and softened, so they will blend more easily.
If you don't have tahini, you can substitute Greek yogurt or sour cream. However, tahini is the traditional ingredient and it gives hummus its characteristic flavor.
To make the hummus more flavorful, add a clove of garlic or a teaspoon of ground cumin.
Serve the hummus immediately with toasted pita wedges, vegetables, or crackers.
If you are making the hummus ahead of time, store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Dill hummus is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks, and it can also be enjoyed as a healthy snack at home. The hummus is made with fresh dill, which gives it a bright and herbaceous flavor. The toasted pita wedges are the perfect accompaniment to the hummus, and they can be made in just a few minutes in the oven.