So versatile when one night you are enjoying a fresh delicious cracker dip…

So easy to make and will be a hit at your next docktails gathering.

On its own with a cracker or add the crunchy tangy bite of an apple slice.

…and the next night transform it into a tasty pasta supper…

…add a salad of tomatoes, bocconcini and a fresh crop of onboard grown sprouts.

PARSLEY GREEN ONION HUMMUS

 

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Author: Galley Kat

Ingredients

• 1 15 oz. can chickpeas, drained
• 2 cloves garlic
• 5-6 green onions,sliced thinly
• 1 small bunch fresh parsley (about 3 cups chopped)
• 3 tbsp tahini (or peanut butter if tahini isn't available)
• 3 tbsp lemon juice
• Pinch dried dill
• Pinch ground cumin
• 1 teaspoon salt
• ⅓ cup 
olive oil

Instructions

1. Add chickpeas and garlic to your foodprocessor or as I do onboard use an immersion blender and process until smooth.
2. Add onions and parsley and process until most of the bits are chopped and incorporated. I like it a bit chunky but you can blend more until smooth.
3. Stir in tahini, lemon juice and seasonings.
4. Gradually add olive oil with blender running.
5. Serve at room temperature or chilled with your favourite crackers or crunchy veggies.

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