Hummus & Ginger Peanut Dip

Course Snack

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people



  • 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

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

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