CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
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1

2 people

20
4
2 People

INGREDIENTS

  • 0.5 cup chickpeas (1 can/jar/box)
  • 0.13 tsp baking soda
  • 0.06 cup lemon juice (1 large lemon)
  • 0.25 minced garlic clove
  • 0.13 tsp salt
  • 0.13 - 0.08 cup tahini
  • 0.06 - 0.08 cup ice water
  • 0.13 tsp cumin

    • HERBED "CHEEZE"

  • 0.5 cups raw macadamia nuts
  • 0.06 cup lemon juice
  • 0.13 tsp salt
  • 0.25 tbsp nutritional yeast
  • 0.25 tbsp parsley
  • 0.25 tbsp chives
  • 0.13 cup water
  • Add all ingredients except water to a high speed blender
  • Blend until creamy, adding water gradually and scraping down sides as you go
  • Serve with sliced raw vegetables

    • EGGPLANT “SALAMI”

  • 0.25 eggplant, sliced crosswise into round slices
  • 0.75 tbsp avocado oil
  • 0.25 tbsp coconut aminos
  • 0.13 tsp smoked paprika
  • 0.5 tsp maple syrup
  • Salt and Pepper to taste

    • Other ingredients

  • Assorted roasted unsalted nuts
  • Olives
  • Cut vegetables
  • Seed crackers
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INSTRUCTIONS

  • Rinse and strain chickpeas
  • Using a saucepan, add chickpeas, baking soda and enough water to cover by 2 inches
  • Boil for 20 minutes 
  • While your chickpeas are boiling, add your lemon juice, minced garlic, cumin and salt to your blender or food processor and let it sit while the chickpeas boil. This neutralizes the garlic a bit. 
  • When your chickpeas are done, rinse and strain again and set aside
  • Add tahini to blender and pulse a few times.
  • This is the most crucial step for getting super creamy hummus - While running your blender with your lemon, garlic, tahini, cumin and salt combo, slowly add in your ice water. The texture should be thick and creamy. If it’s too thick, add a little more ice water.
  • Now you’re ready to toss your chickpeas in and blend for 1 minute, scraping sides down as you go.
  •  *If it’s not creamy enough, you can always add more ice water. But it really has to be ice cold!
  • Whisk together coconut aminos, smoked paprika, maple syrup and avocado oil
  • Slice eggplant crosswise into round discs 
  • Arrange discs on a parchment lined baking sheet
  • Using a pastry brush, brush mixture onto each sides of discs
  • Broil on high for 15 minutes, flipping halfway
Filed in: appetizers
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