Hummus

Ingredients

• 1 15.5-oz. can chickpeas
• 1 large lemon, juiced
• 1 garlic clove
• ½ cup tahini, well mixed
• ¾ tsp. (or more) kosher salt
• ¼ tsp. ground cumin
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling

Instructions

1. Drain the chickpeas, retaining the liquid for use later. Rinse the chickpeas
2. Mash the garlic clove with side of knife
3. Combine everything up to and including cumin
4. Use immersion blender to combine
5. Add olive oil, then blend some more
6. Add 1 - 2 Tbsp of chickpea liquid until hummus is at desired consistency
7. Sprinkle with Sumac on top

Based on: https://www.bonappetit.com/recipe/classic-chickpea-hummus

Vegan Curried Broccoli Chickpea Salad

INGREDIENTS

For the salad:

• 1 head of broccoli, very finely chopped (or 1 bag of TJ's chopped broccoli)
• 1 cup shredded carrots
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
• 1/2 cup dried cranberries
• 1 bunch green onions, chopped
• ¾ cup chopped fresh cilantro

For the dressing:

• 1/4 cup tahini
• 1/2 large lemon, juiced
• 3-5 tablespoons warm water, to thin dressing
• 1 clove garlic, finely minced
• 1-2 teaspoons pure maple syrup, to sweeten
• 1 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• Freshly ground black pepper

INSTRUCTIONS

1. In a large bowl, add finely chopped broccoli (boil 1 min), chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
2. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

NOTES
If you are making this for a party, it most likely serves 6 rather than 4 people.

To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.

From; https://www.ambitiouskitchen.com/vegan-curried-broccoli-chickpea-salad/