Keep reading for more easy recipes that are just right for a beach picnic. The first recipes in our Lunch at the Beach menu were Chipotle Deviled Eggs and a delicious twist on a classic, BLT & Avocado Wraps. Now you’ve got tasty Garlic Hummus with Lentil Chips. The last item on our yummy, summery menu? Fresh Fruit with Cinnamon Almond Butter – a family-friendly crowd-pleaser that’s good all year round.
To finish off your beach fun, next time you’ll get a fun Lunch at the Beach guide, with tips and ideas for your very best day at the beach. Enjoy your time in the sun and waves with a quick game of Sand Pictionary or Beach Ball Relay, then make a vacation memento with seashells. And don’t forget about an easy way to make sure you’ve got cold drinks on hand all day.
Lunch at the Beach Menu – Recipe #3
Garlic Hummus with Lentil Chips
Appetizers & Snacks
August 3, 2016
Homemade hummus has a deep, rich flavor that puts store-bought versions to shame. With the zip of garlic and Tabasco, this recipe is a winner!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
3 tbsp extra virgin olive oil
4 garlic, thinly sliced
1 (15-ounce) organic, no-salt-added chickpeas, drained
4 tsp tahini paste
zest of one lemon
2 tbsp freshly squeezed lemon juice
1/2 tsp Tabasco sauce (or more to taste)
2 tbsp water (plus more as needed)
1/4 tsp sea salt
4 oz. lentil chips
1Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until lightly browned, 1-1/2 to 2 minutes. Transfer the garlic and any oil in the pan to a small bowl and let cool for 2 minutes.
2Combine the chickpeas, tahini, lemon zest, lemon juice, Tabasco sauce, water, and the garlic and oil in a food processor and process to a puree.
3Transfer to a bowl and stir in the salt. For a slightly thinner consistency, stir in additional 1-2 tablespoons of water. Serve with lentil chips.