Lemony Dill Hummus Dip
Ingredients
- 8 ounces (about 1 heaping cup) dried chickpeas
- 2 teaspoons baking soda
- 3/4 cup tahini
- Juice of 3 lemons (about 1/2 cup)
- 3 cloves garlic
- 1/2 cup packed fresh dill fronds
- Kosher salt
- 1/2 cup ice water
- 1/4 cup whole-milk Greek yogurt
- 1 medium radish, very thinly sliced
- 2 tablespoons capers in brine, drained and patted dry
- Pumpernickel bread and sliced cucumbers, for serving
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