She has yet to ask what is in her beloved "dip" that her carrots love to dive in. I will tell you all the shocking truth: chickpeas, tahini, spices, oh my! The more sophisticated out there would call it "hummus." We call it "delicious" when we spruce it up with ranch-dip-style spices and add it to grilled "cheese." Mmmmm....you've got to try it. Just don't let the kids see you making it...
1 1/2 cups cooked chickpeas (or one can, drained and rinsed)
3 Tbsp. lemon juice
2 Tbsp. tahini
1 1/2 Tbsp. extra-virgin olive oil
1/2 Tbsp. red-wine vinegar
2 Tbsp. water
3 tsp. dried parsley flakes
1/2 tsp. dried dill
3/4 tsp. onion powder
1/2 tsp. salt
dash of pepper
1/4 cup shelled hemp seeds
Add all of the ingredients to a food processor or high-powered blender and process until smooth. Hooray--so easy!
Let's hear it for the girls! I try so hard to please them, but really all they want to munch all day are baby "Cheerios."
This recipe is linked to Slightly Indulgent Tuesday Allergy-Free Wednesdays Wellness Weekend.