By: Victoria Amory
1 (15.5 oz.) can chickpeas, drained
1 lemon, juiced
6 tablespoons tahini
2 tablespoons water
½ teaspoon sea salt
1/3 cup plus 1 tablespoon, Almond & Garlic Romesco Sauce
Olive oil for drizzling
1 tablespoon chopped cilantro
- In a strong blender or food processor add chickpeas, lemon juice, tahini, water, salt and 1/3 cup Almond & Garlic Romesco Sauce. Puree on high until smooth. Be sure to wipe down the sides with a spatula.
- To serve, spoon hummus onto a medium sized plate and swirl a hole in the center with a large spoon. Dress with the remaining tablespoon of Almond & Garlic Romesco Sauce. Then drizzle with oil and finish with cilantro. Serve with flatbread crisps for dipping.
Dona Chai Whiskey Sour
By: Dona Chai Makes: 1 Cocktail Ingredients: 2 oz rye whiskey 1 oz Dona Chai 1 oz lemon juice 1 oz simple syru...
Salt Free Bordeaux-Roasted Ratatouille
By Gustus Vitae Yield: 4 servingsTime Estimate: 1 hourStorage Notes: Best if consumed immediately, can be refrigerate...
Salted Honey Hot Chocolate
By: Bushwick Kitchen Ingredients: 16 oz Milk or Non-Dairy Milk 2 Tablespoons Cocoa 2 Chocolate Discs 3-4 Tablespoon...