“Accept yourself. Love yourself. And keep moving forward. If you want to fly, you have to give up what weighs you down.” – anonymous
I’m constantly looking for easy and quick meal preps that are nutritious and wholesome. Something I can have during the week that makes me feel like I am trying to feed my body the good stuff it deserves. But you know – sometimes – life happens. And it get’s difficult to plan, prep and make things ahead of time.
This is something I thought of during one of those weekends. I’m quite glad I did! This is a versatile recipe that you can use with grilled chicken, wraps, paninis, as a dip and definitely as a meal prep!
Tip: use this on top of a spinach salad with some cucumbers, tomatoes and feta cheese!
Tandoori Hummus
Ingredients
- 1 15.5 oz can chickpeas rinsed and drained of liquid
- 1/4 cup avocado oil or olive oil
- 1/3 cup tahini
- 1/4 cup water + 2 tbsps as needed
- 2 garlic cloves; peeled and cut in halves
- 1/2 serrano chili diced and seeded
- 2 tbsps tandoori paste
- Squeeze of fresh lemon
Instructions
-
Process all ingredients in a food processor until creamy and smooth. (Hold off on the + 2 tbsps of water until the very end and if needed add in. If you want the texture to be a bit creamier add in a tbsp of water at a time. Sprinkle with cracked black pepper and sea salt at the end.
Recipe Notes
- I used Laxmi tandoori paste that I got from Wegman’s. Click here for the link.
