Course Snack
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Ingredients
Hummus
- 1 15-ounce can chickpeas, drained
- ¼ cup fresh lemon juice 1 large lemon
- ¼ cup tahini
- 1 small garlic clove minced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash ground paprika for garnish
Instructions:
1. Add chickpeas to food processor and puree until it forms a smooth paste.
2. Add lemon juice, tahini, garlic clove, olive oil, cumin, and water and puree until creamy.
3. Add salt to taste and puree one final time.
4. Put hummus in a serving bowl and garnish with a drizzle of olive oil and a dash of paprika.
5. Serve with assorted vegetables and pita chips.
Peanut Ginger Dressing
1. Combine all of the ingredients for the salad in a large mixing bowl.
2. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
Peanut Ginger Dressing
- 3 tablespoons creamy peanut butter
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lime juice from one lime
- 3 tablespoons light olive oil
- 1 tablespoon soy sauce use gluten-free if needed
- 2 tablespoons honey
- 1 large clove garlic roughly chopped
- 1- inch square piece fresh ginger peeled and roughly chopped
- 3/4 teaspoon salt
- 1/2 teaspoon sriracha
- 1/2 teaspoon sesame oil