#sandwichspread

Lemon Spinach Hummus is a delightful twist on traditional hummus, combining the freshness of spinach and the zing of lemon for a vibrant and healthy dip. It's perfect for parties, snacks, or as a spread in sandwiches.

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1/4 cup fresh spinach leaves. 1/4 cup tahini. 3 tablespoons lemon juice. 2 cloves garlic, minced. 1/4 cup extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Place chickpeas, spinach, tahini, lemon juice, and garlic in a food processor. Pulse until the mixture is coarsely chopped. While the food processor is running, slowly drizzle in the olive oil until the hummus is smooth and creamy. Add ground cumin, salt, and pepper, and blend for another 30 seconds to combine. Taste and adjust seasonings if necessary. Transfer the Lemon Spinach Hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with lemon zest and spinach leaves if desired. Serve with pita bread, vegetables, or as a dip for your favorite snacks.

Prep Time: 10 minutes

Cook Time: 0 minutes

This creamy hummus recipe adds spicy cayenne pepper to elevate your snack game.

Barely Mediterranean Sesame Spread

Sweet Mediterranean Sesame Spread by Barely, Low Sugar & No Artificial Sweeteners, Keto Friendly, Deliciously Nutty & Sweet Halva Spread, 3.2 g Cane Sugar per Serving, 1-Pack.

This Avocado Lime Ranch Dressing Jam is a flavorful and creamy condiment that works well as a dip or on salads and sandwiches. The dressing is incredibly addictive due to the combination of creamy avocados, savory ranch flavors, and zesty lime.

Ingredients: 2 ripe avocados. 1/2 cup mayonnaise. 1/2 cup buttermilk. 1/4 cup fresh cilantro leaves. 2 cloves garlic, minced. 1 lime, juiced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon onion powder. 1/4 teaspoon dried dill. 1/4 teaspoon dried parsley. 1/4 teaspoon dried chives.

Instructions: Remove the pits from the avocados, cut them in half, and scoop out the flesh into a blender. To the blender, add the mayonnaise, buttermilk, minced garlic, cilantro leaves, and lime juice. Add salt, black pepper, onion powder, dried chives, dried dill, and dried parsley for seasoning. Using a spatula if necessary, blend all the ingredients until they are smooth and creamy. Taste and add more salt, lime juice, or herbs to suit your taste preferences. The Avocado Lime Ranch Dressing Jam should be transferred to an airtight jar. Chill for a minimum of half an hour to allow the tastes to combine. Use as a condiment, salad dressing, or dip. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty and nutritious take on classic hummus is this Spinach Avocado Hummus. The traditional chickpea dip is given a nutritious boost and a vivid green hue by the addition of fresh spinach and creamy avocado. It works well as a spread on sandwiches and wraps or as a dip for gatherings.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 ripe avocado, peeled and pitted. 2 cups fresh spinach leaves. 3 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon cumin. Salt and pepper to taste. Water, as needed.

Instructions: In a food processor, combine chickpeas, avocado, spinach, garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until the mixture is smooth and creamy. If it's too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired. Transfer the spinach avocado hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with some fresh spinach leaves. Serve with pita bread, crackers, or fresh vegetable sticks. Enjoy your delicious Spinach Avocado Hummus!

Prep Time: 15 minutes

Cook Time: 0 minutes

Transform ordinary hummus into an extraordinary dip with this YUMMUS! recipe. Creamy, flavorful, and perfect for dipping, snacking, or spreading on sandwiches.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons tahini. 2 cloves garlic, minced. Juice of 1 lemon. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt to taste. 2 tablespoons water adjust as needed for desired consistency. Optional: paprika, chopped parsley, or sesame seeds for garnish.

Instructions: In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed. Add water gradually until desired consistency is reached. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with paprika, chopped parsley, or sesame seeds for garnish, if desired. Serve with your favorite chips, crackers, or veggies.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cream Cheese Egg Salad ChinDeep is a delightful twist on classic egg salad. The addition of cream cheese gives it a rich and creamy texture, while the dill pickles and fresh dill add a refreshing burst of flavor. It's perfect for sandwiches, wraps, or as a delicious side dish.

Ingredients: 6 large eggs, hard-boiled and chopped. 4 ounces cream cheese, softened. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup dill pickles, finely chopped. 2 tablespoons fresh dill, chopped. Salt and pepper to taste.

Instructions: Put the chopped hard-boiled eggs, softened cream cheese, mayonnaise, and Dijon mustard in a bowl. Mix the ingredients together well until they are all well mixed and the mixture is smooth. Finely chop the red onion and add it to the bowl along with the celery, dill pickles, and fresh dill. Add pepper and salt to taste. Mix the ingredients together by stirring them in. Put the cream cheese egg salad in the fridge for at least 30 minutes with the lid on the bowl. This will give the flavors time to blend. When you're ready to serve, add more fresh dill on top and serve cold. Deep, enjoy your Cream Cheese Egg Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Buffalo Sriracha Hummus is a spicy take on regular hummus that goes well with chips or on sandwiches.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons sriracha sauce. 2 tablespoons lemon juice. 2 cloves garlic, minced. 2 tablespoons buffalo sauce. 2 tablespoons olive oil. Salt, to taste. Water, as needed.

Instructions: In a food processor, combine chickpeas, tahini, sriracha sauce, lemon juice, garlic, buffalo sauce, and olive oil. Blend until smooth, adding water as needed to achieve desired consistency. Taste and adjust seasoning with salt if necessary. Transfer the hummus to a serving bowl. Drizzle extra sriracha sauce and olive oil on top for garnish, if desired. Serve with your favorite vegetables or pita bread.

Prep Time: 10 minutes

Cook Time: 0 minutes