Quick, easy, fresh and light spread or dip.
Transitioning to a vegan diet has many adjustments, substitutions, or simply new foods and flavors. One of our all time condiment replacements is hummus. Used as a spread on crackers, wraps or sandwiches, a dip for veggies, and with a little more thinning a dressing on salads.
The beauty of hummus is not only it’s versatility in food uses but also it’s endless variety of creative flavors you can make. Here is a basic lighter recipe that you can alter with other veggies and spices. Get creative and share with us your favorite results.
Read below to get the recipe:
Hummus is a delicious and healthy dip or spread but what if you could make it even healthier? With the amount of hummus I consume it’s nice to sometimes make a “lighter” version of it, like this Cucumber Hummus. It’s not as dense as your typical hummus and actually tastes quite light and airy.
…. Toss everything in a food processor and…
Serves: 2 cups
- 2 cups Chickpeas or Garbanzo Beans (rinsed and drained from can or soaked and cooked dried chickpeas)
- 2 springs fresh Dill (washed, stems removed)
- ½ Cucumber (washed, skin on, roughly chopped)
- ½ teaspoon Salt
- 2 tablespoons Lemon Juice
- 1 tablespoon Olive Oil (or more , optional)
- 2 tablespoons Tahini
- 1 small Garlic Clove
- Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
- Scoop hummus into a bowl and drizzle with olive oil.
- Serve with crackers, veggies or spead on bread.
…. too bland for you add more garlic, salt, and pepper. This hummus also tastes great topped with cayenne pepper.
Source: Vegan Family Recipes