VEGAN GINGER LIME HUMMUS

INGREDIENTS:

• 1 medium garlic clove

• 1 tablespoon minced fresh ginger

• 1 15-­ounce can chickpeas

• 2 tablespoons reserved can liquid

• ¼ cup lime juice (2 large limes)

• ¼ cup tahini

• 2 tablespoons soy sauce or tamari

INSTRUCTIONS:

The first thing you want to do is drain 1 can of chickpeas by placing a measuring cup under your strainer.  Save the liquid from the can.  The liquid is called (Aquafaba - there are 2 ways you could get aquafaba, this happens to be the easiest.

In a food processor, add: 

• 1 can drained Chickpeas

• 1 med Garlic clove

• Minced ginger 

• 2 TB of aquafaba  

• ¼ c lime juice

• ¼ c Tahini

• 2 TBSP soy sauce or or tamari (I’m using Liquid Aminos as a soy sauce substitute)

• Blend for a minute or two until very creamy

• Store in a jar and keep refrigerated for up to 1 week although hummus never lasts more than a few days in our home.

You can also make homemade salad dressing with this hummus by blending it with a little water, olive oil and lime juice.  So yummy!