TGIF in a major, major way. Anyone else?

I am in a bad place mentally where I just want to be on vacation. Like every single day. You know when you are just over everything? All I want to do is putter in the garden and nap- what a blast, huh?! Thank goodness it is at least full-on spring- I LIKE that quite a lot. It’s going to be 80 this weekend and I am going to soak up every moment!

Asian Chickpea Dip

It is also happens to be my sisters birthday, mothers day and most importantly my two little girls have their opening performance (plus another) of their fantastical musical “The Little Mermaid”! SO cute.

Asian Chickpea Dip

OK, onto the food. I wanted to share this dip because I feel like most of you are going to have crowds to dinner on Sunday (yes? No?) and I love to have appetizers out, or bring an appetizer when I go to one of my family members houses. For one thing, it is polite and helpful, but I also like knowing that there is something I can eat no matter what that is healthy (and for us, allergen free!) This Asian Chickpea Dip is the most interesting spin on the kind of dip that I have had in a very long time. Maybe ever. It is seriously delicious and so incredibly flavorful. I serve it with lots of fresh cut veggies- but it would also be fantastic with rice crackers. Enjoy!

Asian Chickpea Dip

 

Recipe: Asian Chickpea Dip

Ingredients

  • 3 green onions, chopped
  • 3 garlic cloves
  • 2 serrano peppers
  • 3 inch ginger chunk, peeled and chopped
  • 1 lemongrass stalk, chopped
  • 2 tablespoons tahini
  • 2 cans garbanzo beans, rinsed and drained
  • 2 tablespoons sesame oil
  • 4 tablespoons rice wine vinegar
  • kosher salt to taste

Instructions

  1. In the bowl of a food processor, combine everything and pulse on high until smooth.
  2. Season to taste with kosher salt and transfer to a serving bowl. Serve with fresh sliced vegetables

Preparation time: 10 minute(s)

Number of servings (yield): 12

Print Recipe  

TGIF in a major, major way. Anyone else?

I am in a bad place mentally where I just want to be on vacation. Like every single day. You know when you are just over everything? All I want to do is putter in the garden and nap- what a blast, huh?! Thank goodness it is at least full-on spring- I LIKE that quite a lot. It’s going to be 80 this weekend and I am going to soak up every moment!

Asian Chickpea Dip

It is also happens to be my sisters birthday, mothers day and most importantly my two little girls have their opening performance (plus another) of their fantastical musical “The Little Mermaid”! SO cute.

Asian Chickpea Dip

OK, onto the food. I wanted to share this dip because I feel like most of you are going to have crowds to dinner on Sunday (yes? No?) and I love to have appetizers out, or bring an appetizer when I go to one of my family members houses. For one thing, it is polite and helpful, but I also like knowing that there is something I can eat no matter what that is healthy (and for us, allergen free!) This Asian Chickpea Dip is the most interesting spin on the kind of dip that I have had in a very long time. Maybe ever. It is seriously delicious and so incredibly flavorful. I serve it with lots of fresh cut veggies- but it would also be fantastic with rice crackers. Enjoy!

Asian Chickpea Dip

 

Recipe: Asian Chickpea Dip

Ingredients

  • 3 green onions, chopped
  • 3 garlic cloves
  • 2 serrano peppers
  • 3 inch ginger chunk, peeled and chopped
  • 1 lemongrass stalk, chopped
  • 2 tablespoons tahini
  • 2 cans garbanzo beans, rinsed and drained
  • 2 tablespoons sesame oil
  • 4 tablespoons rice wine vinegar
  • kosher salt to taste

Instructions

  1. In the bowl of a food processor, combine everything and pulse on high until smooth.
  2. Season to taste with kosher salt and transfer to a serving bowl. Serve with fresh sliced vegetables

Preparation time: 10 minute(s)

Number of servings (yield): 12