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Dill Pickle Hummus
1 (19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped dill pickles
1/2 lemon, juiced
2 tablespoons tahini
2 tablespoons pickle brine
1 tablespoon chopped dill
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly cracked black pepper
Add the chickpeas, pickles, lemon juice, tahini, pickle brine, dill and garlic to a food processor. Pulse until the chickpeas break down. While running the food processor, slowly drizzle in the olive oil and mix until smooth. Season with salt and pepper to taste.
Enjoy!
Creamy Tomato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 cup roasted garlic hummus
2-3 cups vegetable broth
1 teaspoon fresh thyme leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon paprika
1/2 teaspoon red pepper flakes
Sea salt and freshly cracked black pepper
Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant. Add the crushed tomatoes, hummus, broth, thyme, basil, oregano, paprika and red pepper flakes. Bring the mixture to a boil and reduce to a simmer. Cook until the soup reduces slightly, about 10 to 15 minutes.
Enjoy!
Lean Green One Pot Pasta
1lb dried linguine
5 cups vegetable broth
1 cup hummus
3 garlic cloves, minced
1 tablespoon olive oil
2 cups chopped kale
1/4 teaspoon red pepper flakes
2 cups chopped baby spinach
2 tablespoons chopped parsley
1/2 lemon, juiced
Salt and freshly cracked black pepper
Add the linguine, vegetable broth, hummus, garlic, olive oil and red pepper flakes into a large Dutch oven over medium-high heat. Season with salt and pepper to taste. Cook, stirring frequently, until most of the liquid has been absorbed, about 10 to 12 minutes. Stir in the kale, baby spinach, parsley, lemon zest and juice. Cook until the pasta is cooked to your liking.
Enjoy!
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