| Prep Time | 20 min |
| Servings |
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Ingredients
Humus
- 2 cloves garlic roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 15 oz can chickpeas rinsed and drained
- 1/2 cup Tahini (sesame paste)
- 1 tsp kosher salt
- 1 dash cayenne pepper ground
Lemon Vinaigrette
- 1/2 tsp lemon zest grated
- 2 Tbsp fresh lemon juice
- 1 1/4 tsp Dijon mustard
- 1 1/4 tsp white wine vinegar
- 1 small garlic glove minced
- 1/3 cup extra-virgin olive oil
- 1 - 2 pinches Kosher salt and pepper to taste
Ingredients
Humus
Lemon Vinaigrette
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Instructions
Humus
- Combine all ingredients in a food processor or blender until smooth. Scrape the sides with a spatula to ensure there are no lumps. Mixture should be a little thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
- Set aside. Hummus is better served at room temperature.
- Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc
Vinaigrette
- In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita chips, and tortillas.
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