Vegetable Hummus Dip
Author:
Stacey @There's A Cook In My Kitchen
Recipe type:
appetizer, dip, easy entertaining, Greek, Mediterranean
Cuisine:
Recipe adapted from:
Minimalist Baker
Prep time:
10 mins
Cook time:
35 mins
Total time:
45 mins
Serves:
4-6
This is the perfect easy-entertaining dip. It takes store-bought hummus to amazing new heights. And it's healing and delicious and so pretty...
Ingredients
1 15-oz can chickpeas, rinsed and drained
1 Tbs extra-virgin olive oil, plus 1-tsp for the veg salad topping
1 tsp coconut sugar
½ tsp smoked paprika
½ tsp cumin
¾ tsp turmeric
½ tsp oregano
½ tsp sea salt
10 grinds of black pepper
1 cup store-bought hummus
¼ cup tahini
juice of ½ a lemon, plus a bit extra for the veg salad topping
¼ cup unsweetened almond milk
2 tsp minced fresh dill
2 large garlic cloves, minced
¼ cup fresh parsley, chopped
20 grape tomatoes, cut in half
1 scallion, sliced
hot sauce, for garnish (optional)
Instructions
Preheat oven to 375 degrees.
Combine the chickpeas in a small bowl with the oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, salt, and pepper.
Spread them out on a baking sheet lined with parchment paper.
Roast in the oven until the chickpeas are beginning to brown and get a bit crispy (mine took about 35 minutes).
Meanwhile, make the sauce: stir together the tahini, lemon juice, almond milk, dill, and garlic. Set aside.
Make the salad for the top: In a small bowl, combine the parsley, tomatoes, scallion, 1-tsp of olive oil and a quick squeeze of lemon juice.
Spread the hummus on a serving platter.
Top with the tahini sauce mixture and the vegetable salad.
Garnish with a bit of hot sauce if you like.
Serve with crackers and/or fresh vegetables to dip.
Recipe by
Kitchen of Youth
at https://kitchenofyouth.com/vegetable-hummus-dip/
3.5.3208