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.
Jerk BBQ Pasta
By: Galangso Cook & Prep Time: 30 minutesServes: 4 Ingredients: 8 oz Penne pasta 1/2 medium onion, chopped 1/2 g...
Sizzling Chipotle Steak Fajitas
By: Gustus Vitae Ingredients: 12 oz. Flank Steak 1 White Onion 1 Zucchini 1 Red Bell Pepper 2 Tbsp. Chipotle Peppers...
Grilled Watermelon Salad with Spicy Honey
By: Bushwick Kitchen Ingredients: 2 tablespoons vegetable oil 1 quarter seedless watermelon 3 tablespoons olive oil ...