Homemade Red Pepper Hummus

Ingredients
• 1 cup of dried chickpeas
• 3 tbsp tahini
• 1/4 cup chopped red pepper
• 1 lemon fresh squeezed
• 4 tbsp Olive oil

Directions
1. Soak chickpeas in water overnight. Water should cover chickpeas
2. After soaking,  bring medium pot to boil
3. Drain chickpeas,  there shouldn’t be much excess water
4. Place into pot and cook about 10 minutes or until chickpeas can be squished between fingers
5. After cooked add all ingredients to blender and mix until smooth
6. Serve with veggies of your choosing

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Sriracha Tofu on Rosemary & Sage Crackers

Cracker Ingredients
• Almond pulp (I had this left over from making almond milk)
• Rosemary to taste (I used about 1 tbsp)
• Sage to taste (I used about 1 tsp)
• 3 – 4 tbsp Olive Oil

Directions
1. Mix together well,  should be a wet consistency but not runny
2. Put pulp mixture in between two sheets of parchment paper
3. Use rolling pin over the parchment paper and roll pulp out to thin layer
4. Place in dehydrator for about 10 hours (according to mine)
5. After dehydrated, you can break the pull into cracker like shapes

Tofu Ingredients
• Extra firm tofu
• Vegan mayonnaise
• Sriracha sauce
• Pepper to taste
• Salt to taste

Directions
1. Mix all ingredients together,  where consistency looks like egg salad
2. Pick a garnish
3. Top crackers with garnish and tofu mixture

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