Remember my lame church activity night last week? Yeah, it was way lame, I dropped my "dish" off, stuck around a few minutes and realized there was literally nothing for me there and cruised back home to my family. Well yesterday at church, they asked if I wouldn't mind typing up the recipe of my hummus so they could email it out to everyone! Say what?? These woman
actually want something other than some nasty ranch dressing that is full of oil and fat with their veggies?? So, since I'm at my computer doing so, I figured for those who want a "ranch" type flavor dip w/their veggies I'd pass the recipe along to you who enjoy reading my rantings. It's a crowd pleaser and on a much healthier scale! Get your kids to eat this with cut up veggies vs. ranch and you'll feel much better about how you are choosing to feed your family and friends too!
Herb Hummus
1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Place all your ingredients in a food processor and whirl away until it looks awesome! *Tip-no need to measure the fresh herbs, just eyeball it, it always turns out fabulous! Also, if you want to "mexican" it up, swap out the parsley for fresh cilantro and add lime juice instead of the lemon!
I served it with pepper strips, cherry tomatoes, carrot and celery sticks, asparagus spears, english cucumber, zucchini sticks, broccoli and cauliflower.
1 comment:
Thanks for sharing! I actually have everything I need for this except kosher salt, but I'll get some.
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