Hummus with Vegetable Crudite
Assorted fresh vegetables, such as carrots, celery, squash, cherry tomatoes, broccoli, etc., cut into bite size pieces
1 16 ounce can of chickpeas or garbanzo beans
1-2 lemons, juiced and added to taste
1 1/2 Tablespoons tahini (sesame seed paste)
1/2 teaspoon, cayenne pepper (optional)
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 cup liquid from can of chickpeas or other liquid(stock, water)
1 Tablespoon olive oil (optional)
1/4 cup minced parsley
Drain chickpeas and reserve liquid from can. Add chickpeas to processor and process until smooth. Add lemon juice, tahini, cayenne, garlic, salt and 1/4 cup of liquid. Blend for 3-5 minutes on low until thoroughly mixed and very smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (up to 1 tablespoon) of olive oil in the well. Garnish with parsley.
Serve immediately with vegetable crudite, or cover and refrigerate.
Better for you Ranch Dressing
½ cup non fat Greek yogurt
¼ cup buttermilk
¼ cup mayonnaise
1 clove of garlic, minced
½ teaspoon of onion powder
1 tablespoon fresh chives, snipped
1 tablespoon of Italian parsley, minced
Dash of Worchester sauce
1 teaspoon fresh lemon juice
Combine ingredients in a bowl and whisk well to combine. Taste for seasoning, adjust and store in sealed container in refrigerator for up to a week.