I so needed this today after all the sweets I had yesterday. Well, it was pickle day at the Orchard Street market in NYC but I ended up buying a bunch of bakery cookies too and being hungry on the car ride home so…yea.
Yes, pickle day is amazing but I’ll save that for another day and get on with my hummus recipe.
I wanted a creamy dip but I didn’t want to use cashews. I wanted something lighter, so I opted for chickpeas. Hummus is something I can eat all by itself because of my pure love of chickpeas but this goes great with veggies rolled up however you like it.
I used cucumber, carrots and edemame for my rolls.
2 c cooked chickpeas or 1 can organic chickpeas, drained and rinsed well
1/3 c raw sunflower seeds, hulled (soak for 2 hours if desired and drain, I like to have the crunchiness of them without soaking)
1/2 inch chunk of fresh ginger, peeled
Juice of one lemon, 1/4-1/3 cup
3 T tamari or soy sauce
1 t lemon or orange zest
1 1/2 T apple cider vinegar
1 clove garlic, peeled
Blend, blend, blend until chickpeas are smooth. There may be some sunflower seeds still whole if you didn’t soak them but I like the texture it adds.
Taste and adjust accordingly. Add more lemon juice or vinegar if it’s not acidic enough. Add more ginger if you want to!