Ginger-Lime Hummus
Makes 1-1/2 cups
Ingredients
1 medium garlic clove
1 TB minced fresh ginger
1 15-ounce can chickpeas plus 2 TB reserved can liquid
¼ cup lime juice (about 2 large limes)
¼ cup tahini
2 TB soy sauce or tamari
Directions
Peel the garlic. Peel and mince the ginger. Place a liquid measuring cup under a strainer and drain the chickpeas, reserving the can liquid.
In the bowl of a food processor, add the garlic, ginger, chickpeas, 2 TB bean liquid, lime juice, tahini, and soy sauce (or tamari). Blend for a minute or two until very creamy, stopping to scrape the sides as necessary. Store refrigerated for up to 1 week.
Recipe courtesy of ACoupleCooks.com
Makes 1-1/2 cups
Ingredients
1 medium garlic clove
1 TB minced fresh ginger
1 15-ounce can chickpeas plus 2 TB reserved can liquid
¼ cup lime juice (about 2 large limes)
¼ cup tahini
2 TB soy sauce or tamari
Directions
Peel the garlic. Peel and mince the ginger. Place a liquid measuring cup under a strainer and drain the chickpeas, reserving the can liquid.
In the bowl of a food processor, add the garlic, ginger, chickpeas, 2 TB bean liquid, lime juice, tahini, and soy sauce (or tamari). Blend for a minute or two until very creamy, stopping to scrape the sides as necessary. Store refrigerated for up to 1 week.
Recipe courtesy of ACoupleCooks.com