RTE Cuisine

Serves: 4 - 6

This garlic-free hummus has a nice kick! Make two batches in your food processor for the perfect addition to your next party. If you’re a fan of garlic, add 2 cloves before processing.

INGREDIENTS

2 cups cooked RTE Cuisine Chickpeas

2 tablespoons jarred refrigerated prepared horseradish

3 tablespoons lemon juice (Juice from 1-medium lemon)

2 tablespoons tahini

2 tablespoons cold-pressed extra-virgin olive oil

½ teaspoon turmeric

1/8-teaspoon salt

1 tablespoon water

GARNISH

Extra cold-pressed extra-virgin olive oil for drizzling (optional)

¼ cup pine nuts, toasted

DIRECTIONS

1. Set aside 2 tablespoons of chickpeas to be used later as a garnish.
2. In a food processor combine remaining chickpeas with rest of ingredients (not including the garnishes). Pulse until smooth about 2 to 3 minutes. If hummus is too thick, add a tablespoon of water.
3. Adjust seasonings as needed.
4. Garnish with olive oil, pine nuts and the 2 tablespoons of chickpeas that were set aside at the beginning.
5. Serve with toasted pita bread, whole grain crackers, or sliced raw veggies.

Notes:

1. When buying prepared horseradish, choose a brand without added sugar and preservatives.
2. If you prefer a thinner hummus, adjust the consistency by adding more water, 1 tbsp at a time.
3. Hummus will keep for up to 1-week in a sealed container in the refrigerator.