Dip week continues with another fresh recipe. Today we’re plunging into a classic option—hummus.
Hummus is of the healthiest, tastiest, and most versatile dips known to vegetables. You can dress it up with seasonal roasted peppers, sun-dried tomatoes, olives, or pesto, but we like it best made below.
The classic dip below pairs well with Southwest Spice Peas Please. A match made in…the Peeled Snacks test kitchen.
1 15oz can chickpeas (garbanzo beans), drained and rinsed
¼ cup roasted tahini
1 medium garlic clove, peeled and smashed
1 lemon, juiced
¼ cup water
2 tablespoons extra-virgin olive oil
Combine beans, tahini garlic, half of the lemon juice, water, olive oil, and a large dash of salt in a food processor until smooth. Pulse in more water, a tablespoon at a time, if it seems too thick. Add more salt and lemon juice to taste. Serve drizzled with olive oil.