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  • The Chopping Blog

‘Tis The Dip Season

Stephanie J
Posted by Stephanie J on Dec 7, 2016

While celebrating the holidays, cheering on favorite sports teams, and avoiding the winter cold, people want to eat their favorite dip dishes together. That being said, after the fifth cheese-based dip, it can start weighing you down. I love a good ranch dip as much as the next person, but it doesn’t hurt to find a way to keep off that extra winter ‘fluff’.

The solution? Hummus! It's a healthy alternative to your aunt’s seven layer dip and a great way to jazz up that standard veggie tray. I know how easy it is to go for the store-bought hummus. Easy, but oh so wrong. I can’t describe to you the temptation I feel every time I walk past the refrigerated dips section at the grocery store. All of those pre-made hummus containers staring back at me. “Delicious, easy, CONVENIENT” they call out to me, wanting me to take them home. Just as I’m reaching for that roasted garlic hummus, I stop and remind myself that I can make this at home. All I need are some basic ingredients, my food processor, and that extra something to change up the basic hummus recipe. As painful as it is to pass up the convenient product, the pay off and satisfaction of making your own hummus at home is truly worth it. It is so easy! And delicious. And clean. And EASY! Here’s my favorite hummus recipe.

cilantro and roasted garlic hummus

Cilantro and Roasted Garlic Hummus

1 15oz can garbanzo beans, drained and rinsed
2 cloves garlic, minced
1 half of a large lemon or one small-medium lemon, zested and juiced
1/2 cup fresh cilantro leaves
2 tablespoons tahini
1-2 tablespoons water (one of the most commonly underutilized ingredients!)
1 tablespoon red wine vinegar
1/4 cup olive oil
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt (more or less to taste)
1/2 of a medium red or yellow onion
1 teaspoon grapeseed oil
  1. Preheat oven to 400 degrees.
  2. Coarsely chop onion and toss with grapeseed oil, pinch of salt, and garlic cloves on a sheet tray lined with parchment paper. Roast in oven for 15-20 minutes, or until browned and softened. Let cool before adding to processor. Roasting the onion brings out its sweet and smokey flavor.
  3. Add all ingredients except for the olive oil to food processor. Pulse about 7-10 times, or until everything seems incorporated. Remove lid and use a rubber spatula to push down the sides of the mixture.
  4. While processor is running, stream in the olive oil. Add additional salt to taste.
  5. Add water (about 1 teaspoon at a time) to thin out to desired consistency if mixture looks chunky.
  6. Enjoy with pita chips, pretzels, or raw veggies! (Or maybe even a roasted vegetable sandwich – yum!)

If you feel like you are indulging too much already this holiday season, plan for a healthier eating style in the new year. Try The Chopping Block's new Clean Eating Boot Camp with Chef Alia Dalal or Gluten-Free Breads Boot Camp to learn  tips on cleaner eating.

In the meantime, download our Clean Eating: Get Started Guide for healthy recipes and pantry guidance.

Clean Eating

Topics: appetizer, appetizers, snacks, Recipes, hummus

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