YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Herb Hummus with Crisp Fresh Vegetables
Enjoy a velvety, zesty hummus blended with chickpeas, Greek yogurt, and a boost of pea protein for extra creaminess and muscle-building power. Infused with lemon, garlic, and fresh herbs, this dip pairs perfectly with a colorful assortment of crisp vegetables, making it a satisfying and wholesome meal choice.
INGREDIENTS
1 cup canned chickpeas (drained)
1 tbsp tahini
½ cup plain nonfat Greek yogurt
1 scoop pea protein powder
½ tsp olive oil
2 tbsp fresh lemon juice
1 garlic clove
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
½ cup sliced cucumber
1 medium carrot, cut into sticks
½ medium red bell pepper, sliced
PREPARATION
Drain and rinse the chickpeas. For a smoother texture, optionally peel them.
In a high-speed blender or food processor, combine the chickpeas, tahini, Greek yogurt, pea protein powder, olive oil, lemon juice, garlic, chopped parsley, and dill.
Blend until the mixture is creamy and well combined. If the hummus is too thick, add a tablespoon of water at a time until reaching your desired consistency.
Taste and adjust seasoning with a pinch of salt and pepper as needed.
Transfer the hummus to a serving bowl.
Arrange the cucumber slices, carrot sticks, and red bell pepper slices on a plate around the hummus.
Garnish with a drizzle of olive oil or extra herbs if desired, and serve immediately.