Ingredients
- 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
- 1/3 cup Plus 1 Tablespoon Tahini
- 3 cloves Garlic, Chopped, Or More To Taste
- 1/2 whole Lemon, Juiced
- 1/2 teaspoon Ground Cumin, Or More To Taste
- Salt To Taste
- Fresh Basil Or Italian Parsley
- 3 Tablespoons To 5 Tablespoons Cold Water
- 1 Tablespoon Olive Oil
Directions
- Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.
- Pulse until mixture becomes somewhat smooth and combined, but do not over mix.
- Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
- Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.
Source
http://thepioneerwoman.com/cooking/classic-hummus
Ingredients
- 1/2 English cucumber, peeled
- 16 oz (2 cups) cold plain Greek yogurt (either full fat or fat free will work)
- 2-3 tsp garlic, minced
- 1/3 cup chopped dill, fresh or frozen
- 1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
- 1/2 tsp salt, or to taste
- 1/8 tsp black pepper
Directions
- Peel and finely diced the cucumber and strain of it’s juices. I squeezed it really tight by the fistful. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day.
- Combine the strained and chopped cucumber with Greek yogurt, lemon juice, garlic, dill, salt (add more to taste) and pepper.
- Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better after refrigerating overnight!
Notes
Skill Level: Easy
Cost To Make: $4-$5
Serving: 3 cups
Source
http://natashaskitchen.com/2013/10/10/tzatziki-sauce-recipe
