Christine Waltermyer

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Easy Scallion Hummus

Gluten Free, Makes 2 cups

This popular dip is super easy and inexpensive to make. The addition of scallions adds a special touch you’re sure to enjoy. Serve it with crudités or brown rice crackers.

1 can (15 ounces) chickpeas, drained and rinsed

3 scallions, chopped 

Juice of 1 lemon 

2 tablespoons tahini 

1/2 teaspoon sea salt

Put all the ingredients in a blender or food processor and process until smooth. Add just enough water to facilitate processing and achieve the desired consistency. Stored in a sealed container in the refrigerator, Easy Scallion Hummus will keep for 5 days. Per 1/4 cup: calories: 96, protein: 5 g, fat: 3 g, carbohydrate: 11 g, fiber: 4 g, sodium: 140 mg.  Recipe Source: The Natural Vegan Kitchen by Christine Waltermyer

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Learn more about Christine at these three online destinations! 

The Natural Kitchen Cooking School: www.naturalkitchenschool.com,  NKChef Personal Chef Service: www.nkchef.com and Nutrition Coaching: www.healthyfoodcoach.com

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