Hummus Dip

Yield 6

Pillar of Nutrition Lean on Protein, Eat the Rainbow

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Hummus Dip

Think of this recipe as a blank canvas that is delicious as is or elevated to a masterpiece by adding one of the optional add-ins.

Ingredients

• For dip:
• 1 15.5 oz can chickpeas
• 3 tablespoons lemon juice
• 1 ½ tablespoons tahini OR Greek yogurt
• 2 cloves garlic, minced
• ½ teaspoon salt
• Optional add-ins: 1 medium roasted red pepper; a small, cooked, diced, beet; 2 teaspoons smoked paprika; 1 teaspoon cumin mixed in then top with 2 teaspoons chopped parsley and drizzle of olive oil
• For serving:
• 2 carrots, cut in thick sticks
• 1 cucumber, cut in thick slices
• 1 generous cup of broccoli florets
• 2 stalks celery, cut in sticks
• 1 cup cherry tomatoes

Directions

1. Drain chickpeas, reserving ¼ cup of the liquid
2. Put the chickpeas, reserved liquid and the rest of the dip ingredients in a food processor or blender.
3. Blend until smooth, adding a little of the reserved chickpea can liquid if the mixture is too thick.
4. Taste and add more salt if needed.
5. Prepare all the raw veggies for serving - cut the carrots into sticks, slice the cucumber into thick rounds, cut the celery into sticks.
6. Put the dip in the middle of a plate and surround with the colorful veggies.

Notes

Substitution and variations

• Use other raw veggies of your choice, such as slices of bell pepper or cauliflower florets.

Something to Chew On

• What is the protein source in this recipe?
• Is this dish vegan? If so, why?