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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

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Our First Blogiversary

Happy birthday to us!  Happy birthday to us!  Happy birthday Two Saucy Sisterrrrsss!  Happy birthday to us!

But wait a minute- it’s not our birthdays!

You’re right- it’s not.  Today is our 1-year blog anniversary!  It’s our blogiversary! 🙂

Yup, 1 year ago today is when we wrote our very first post.  Wow.  Can you believe its already been a full year?  Where has the time gone?

This year of blogging has been amazing!  We’ve learned so much over the past 12 months it’s hard to know where to begin.  For starters, we both had no idea how to design a blog or even sign up to create one.  We didn’t know anything about widgets, links, tags, or menus.  We knew nothing about how to promote our blog or how to increase page views.  In fact, we didn’t even know if people would be interested in what we had to say or if they would like our recipes at all!  And photography?  Don’t even get us started!  We think it’s safe to say that we’ve come a long way from taking poorly-lit, unedited photos on top of our stove.

While we still have a lot (and we mean a lot) of learning and improving to do, we’re really proud of how far we’ve come, and we’re so happy that we decided to make the jump from blog-followers to blog-writers!  So for now, it’s time to celebrate!  And what would a birthday celebration be without cake?

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We think we’ve made it very well-known that Chocolate and Peanut Butter is our favourite combo (remember these pancakes?), so naturally for our first blogiversary we had to make a Chocolate Layer Cake with Peanut Butter frosting! 🙂

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Of course, this is a healthy food blog, so this cake is made entirely from bran flakes and vegetables.

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Just kidding! But it is made with all healthy ingredients.

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So how exactly do you go about making a healthy cake, a food that uses sugar, butter and refined flour as it’s main ingredients?

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You start by making some simple substitutions, like whole wheat flour for white flour, for instance. Apple sauce is fantastic because it replaces oil and sugar at the same time. And of course, our favourite natural sweeteners, date paste and honey, fell into the mix as well.

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The other secret to a healthy cake is using some… unconventional ingredients. 😉

Almost all cakes call for butter to make them soft and tender, so we needed to find a healthy substitution that offered fat for tenderizing but not for artery clogging! The obvious (to us) solution? Avocado!

Yes. There is avocado in this cake.

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And then there’s the icing, because let’s face it- cake without icing is not cake.  It’s bread.  But to make healthy icing you need something make it thick and fluffy and give it some structure.  And what ingredient would be better suited to that job than chickpeas?

Yup.  Chickpeas.  We’re convinced that those little legumes were sent from Heaven to be incorporated into any and every recipe imaginable!

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So there it is then.  A delicious chocolate peanut butter cake to celebrate one fantastic year of blogging!  Thank you to everyone who follows us, reads our posts, makes our recipes and leaves us comments.  Thank you to all those who have liked us on Facebook, followed us on Twitter and Pinterest, and to all our family and friends who have supported us during this past year!  We really can’t tell you all how much we appreciate every comment, like, and share.

There will be some changes happening on the blog over the next couple months that we’re really excited about, and we’ll definitely keep you up-to-date as they happen, but all we can say is get ready for a new-and-improved Two Saucy Sisters!

For now though, it’s business as usual.  And chocolate cake 🙂

Chocolate Peanut Butter Layer Cake

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Prep Time: 15 minutes
Bake time: 25 minutes
Makes: 1 9-inch cake

Ingredients:

2.5 c. whole wheat flour
1/2 c. unbleached white flour
1/2 c. cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

2 eggs
2 egg whites
1 ripe avocado
1 c. unsweetened apple sauce
1/2 c. date paste
1 c. milk of choice
1/4 c. maple syrup or honey or agave
1 tsp vanilla extract
2 tsp white vinegar

For the Icing:

1 19oz can of chickpeas, drained and rinsed
1 c. peanut butter (not all natural)*
1/4 c. milk
1/2 c. honey
1/2 tsp salt

2 tbsp semi-sweet chocolate chips (optional)
Crushed peanuts (optional)

Directions:

Pre-heat oven to 375 F.
In a large bowl, combine all dry ingredients. Using a stand mixer or electric beaters, beat eggs on medium-high speed. Add in avocado and beat until smooth. Add the rest of the wet ingredients and continue beating until fully combined.
Pour wet ingredients into the dry and gently stir, until just combined.
Spray two 9-inch circular pans with cooking spray and dust with flour. Divide batter evenly between the two pans.
Bake on the center rack for 25min, or until a toothpick inserted in the centre of each cake comes out clean. Allow to cool fully on a wire rack before icing. In a double boiler or microwave, melt chocolate chips and drizzle over the top. Sprinkle with crushed peanuts and serve.

Store covered in the fridge.

For the icing:

Put all ingredients into a food processor or high power blender and blend until smooth.

*We used the classic Skippy Peanut Butter. If you would like to use all-natural, you can, however the consistency will be drippier and you will have to adjust the sweetener and salt.

Tip: 

To help stack your two layers without the top one sliding off, turn the bottom layer upside down so it’s flat bottom is facing upwards.

~twosaucysisters

Party Pleaser

What’s creamy with spice and all kinds of things nice?

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Salsa-chipotle Hummus, of course! 🙂

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We made this hummus a few weeks back when we went to Toronto for two of our good friend’s birthdays, and it was a huge hit! So naturally, 3 weeks later, we’re finally getting around to giving you the recipe! 🙂

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We’re certain that you’ll love it just as much as everyone did at the party!

p.s. This hummus is FABULOUS made with black beans instead of chickpeas! 🙂

Salsa Chipotle Hummus

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Prep time: 10min
Makes: ~2cups

Ingredients:

2 cups chickpeas, rinsed and drained
1/4 c. olive oil
1/4 c. tahini
1/4 c. lemon juice
1/4 c. water
1/4 c. salsa
1 or 2 chipotle chilis in adobo sauce
1 clove of garlic
hot pepper flakes (optional)
1/4 tsp salt
ground black pepper, to taste

Directions: 

Put olive oil, tahini, lemon juice, water, salsa, chilis, garlic and spices into a food processor and blend until creamy, about 1 min. Add chickpeas and blend until smooth.

~twosaucysisters

Simple Sunday

Sometimes, the food blog world kind of feels like an exclusive club.

Don’t take that the wrong way, we’re not saying that us bloggers and self-proclaimed “foodies” are snobs and won’t let anyone else into our club or anything- as a matter-of-fact, it’s quite the opposite.  We love it when other people read our blogs and we always get excited when people tell us they’ve made our recipes!  We spend lots of time trying to encourage everyone to give our recipes a try.

But the problem is that so often our recipes aren’t always doable by the general public.

Because let’s be real, here- how many people do you know who keeps things like coconut flour, nutritional yeast, xanthan gum, butter extract, peanut flour, stevia, and date paste stocked in their pantries and fridges?  Unless you have at least one foodie friend, probably no one.

Over the past week this was brought to our attention.  While our recipes may look delicious, we were told by some people (in a completely friendly way) that they want to make some of them, but when they look at the ingredient list they have no idea what half of the stuff is, and it scares them off.

Basically, our recipes are so often geared toward the food-blogging crowd.  People who aren’t deterred by unconventional ingredients and are willing to go to every random health food store in the city looking for one specific item.

But don’t you think we should make our content more accessible to the general public?  Isn’t the purpose of writing a healthy food blog to get people in the kitchen cooking healthy food?

We’re not saying that we should all ran-sack our pantries and get rid of all those random ingredients, but we are saying that we should all attempt to create recipes that appeal to everyone on a more regular basis.  If we want to help people become healthier, we can’t scare them off with weird and unknown ingredients, can we? (Let’s be real, here, “nutritional yeast” is not the most appetizing-sounding thing)

Which is why we have decided to start a new weekly feature- “Simple Sundays”.  We’re not going to stop using all the random ingredients we’re accustomed to buying (and off the record, most of the stuff we get can actually be found at No Frills or the Bulk Barn), but at least one day a week (aka-Sunday) we’re going to post a recipe that requires minimal ingredients, all easy-to-find and recognizable to the general public, and is very simple to make.

So to kick things off with our first official “Simple Sunday”, we decided to make you a snack!  And what is simpler than roasted chickpeas!

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Here is the story behind this: a family member asked us for some help coming up with some healthy snack ideas.  We gave this person a few ideas, like having a bowl of cut-up veggies in the fridge, making smoothies, having yogurt and berries, making healthy dips (like hummus ;)) and then we suggested roasted chickpeas.  To our surprise, she had never heard of doing this before!  Then we thought, if she hasn’t heard of this before, there’s probably a million other people out there who have never heard of eating roasted chickpeas!  So we decided we had to fix this, and we went ahead and made two recipes for you.  One sweet, one savoury, to appeal to everyone!  Let’s start with the sweet:

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Maple and cinnamon!  There is no sugar added to these, (aside from the sugar in maple syrup) and no oil.  Just pure crunchy goodness!

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But there are a lot of other reasons why this recipe is an excellent snacking option, and that’s all thanks to the chickpeas!  Chickpeas are very high in fibre, a great source of protein (not a complete protein, but if you’re eating a balanced diet you should have no problem getting all the amino acids required to make complete proteins) low in fat, sodium, and of course have no added preservatives or chemicals, so you can munch happily knowing everything that’s in your food!

So here’s the very simple recipe:

Maple-Cinnamon Roasted Chickpeas

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Prep: 5 min.
Bake: 30 minutes
Makes: 1 cup

Ingredients:

1 c. cooked chickpeas, rinsed and drained
1 tbsp maple syrup
1/2 tsp ground cinnamon

Directions:

Preheat your oven to 400F.

Pat the chickpeas with a towel to soak up the excess water.  Place them in a bowl and toss them with the maple syrup and cinnamon.  Line a large baking sheet with aluminum foil (shiny side down) and spread the chickpeas over it.  Bake in the oven for 30 minutes, stirring every 5 or 10 minutes, until the chickpeas are crispy and browned. (don’t worry if some of them start looking a little bit black) Allow to cool completely, them place them in an air-tight container and store in the pantry for up to 2 weeks.

**this recipe can easily be doubled!

And now on to the savoury ones: chili chickpeas!

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This recipe has no salt, and only a teensy bit of olive oil- but loads of flavour, we assure you 🙂

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So if you’re the kind of guy (or gal!) who doesn’t have much of a sweet tooth, these are probably right up your alley!  If sensible snacking has been your Achilles heal, we strongly encourage you to give these a try!  Even if you’ve never eaten chickpeas- we promise you won’t be disappointed!

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And if you don’t particularly enjoy spending lots of time in the kitchen, you can make a double batch and then you’ll have enough to last you for at least a week (depending on how quickly you eat them but we give you fair warning: these are addictive!).

Chili Roasted Chickpeas

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Prep: 5 min
Bake: 30 min
Makes: 1 cup

Ingredients:

1 c. chickpeas, drained and rinsed
1 tsp olive oil
1/4 tsp chili powder
1/4 tsp paprika
pepper (add as much as you like, more pepper = more kick!)

Directions:

Preheat the oven to 400F.  Pat the chickpeas dry with a towel, and place them in a bowl.  Toss them with the olive oil and the spices.  Line a large baking sheet with aluminum foil (shiny side down) and spread the chickpeas across the sheet.  Bake for 30 minutes, stirring every 5 or 10 minutes, until they are browned and crispy. (Don’t worry if a few of them become slightly charred-looking)  Allow to cool completely, then store them in an air-tight container and keep them in the pantry for up to 2 weeks.

And that concludes our first Simple Sunday post!  If you have anything you’d like us to post about for simple sundays, please send us an email at twosaucysistas@gmail.com, or leave a comment below!  We’d love to hear from you 🙂

~twosaucysisters

Hummus Hiatus

It has been 33 days since we last posted a hummus recipe.  33 days!  We think that’s a record for us!  Some of you were probably starting to wonder if we were okay!

Well, you needn’t worry yourselves- we are just fine, and we’ve been eating plenty of hummus (we’ve just been going back to the basics lately- now there’s a throw-back for ya!)

But in case you were all starting to feel hummus-deprived, we are back after our hummus hiatus with another delicious rendition of our favourite dip the best food ever.

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This time around we looked Eastward for some inspiration and made a Curried Hummus!  We suppose that makes it more middle-eastward, but we won’t get too picky about details.

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But seriously, our hats go off to the people of the Middle East!  Boy do they know how to cook!  We don’t even know if they have a word for “bland” in their language, because they probably never use it- everything they make has a positively magical blend of spices that makes every single one of their dishes burst with flavour!

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And that is precisely what we were going for with this hummus- bold and spicy with enough flavour to send your taste buds into over-drive.

And you know what?

We think we nailed it 🙂

Curried Hummus

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Total Time: 10 min
Makes: approx. 2 cups

Ingredients:

2 c. cooked chickpeas, drained and rinsed
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
2 tbsp lime juice
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp honey
1 tsp garam masala
1 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1 tsp red curry paste
1/4 tsp salt
pepper, to taste
Hot pepper flakes, to taste

Directions:

Add all ingredients to a food processor or a high-powered blender and process until smooth.  Add up to 1/4 cup extra water if it is too thick.  (Tip- this hummus tastes even better the next day, so if you’re making it for a party, we recommend putting it together the day before)

~twosaucysisters

Do you like Middle-Eastern cuisine?

Bloggers and Bibles

One of our all-time favourite recipes we’ve ever made from another blogger is this:

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Roasted Parsnip and Caramelized Onion Puree.

This genius creation comes from Gina over at Running to the Kitchen.  If you have never been to her site before, you should make a point of paying her a visit ASAP.  Seriously, this women comes up with the most amazing meals and snacks, and she’s hilarious, too.  Even if you don’t like cooking, you’ll love her blog just for general reading!  She has a way of taking everyday situations and turning them into scenarios the likes of which you would find in a sitcom.

But we’ve gone a bit off track now, haven’t we?  We were talking about this parsnip puree!  It may look humble, but don’t let it’s outer appearance fool you- it is what food dreams are made of! (Hey now, hey now… ;))

Of course, after we made her recipe (with a few modifications- we don’t often have heavy cream lying around- cottage cheese and Greek yogurt to the rescue!) we decided it was about time we created our own version, but we decided to use the parsnip’s more well-known cousin… carrots!

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Not that we don’t absolutely LOVE parsnips (they just so happen to be one of our all-time favourite vegetables- partially thanks to Gina!!) but we just thought that the bright orange hue from the carrots might be kind of fun 🙂

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So we knew we wanted to use carrots, but as for what else we wanted to add to it?  That was a little tougher to decide.  So we’re going to let you in on a little secret here.  What do we do when we are stumped for flavour combination ideas?  We consult the Flavour Bible.

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This book is every cooks best friend! When your creativity well is running dry, this book will give you a million-and-one ideas for flavour pairings for every food you can possibly think of!

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After reading through the seemingly endless list of flavours and foods that go with carrots (who knew there were so many!?!) we finally decided on ginger.  It made sense, since we just so happened to have a knob of fresh ginger sitting in our fridge 🙂

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Then of course we hummed and hawed for a little while longer trying to decide what else we should put in this puree, because for some reason we always seem to think that just having one flavour add-in isn’t enough.  But we honestly couldn’t think of anything else to add, so we just left it as it was.  And you know what? It turned out to be just right.  Sometimes, simplicity is best!

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So now you’re probably thinking “well this is great- you’ve given me a bowl of orange mush- now what?”.  The simple answer to that is eat it!  If you’re starting to get tired of mashed potatoes, this is a great substitution.  Pair it with some grilled chicken (or tofu!) and a salad, maybe a warm piece of crusty bread and you’ve got yourself the makings of a fantastic meal 🙂

Carrot and Ginger Puree

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Prep Time: 10 minutes
Makes: 1.5-2 cups

Ingredients:

2 large carrots
1 c. chickpeas
1/2 tbsp fresh ginger
1 clove garlic
2 tbsp plain Greek yogurt
2 tbsp Cottage Cheese
2 tbsp-1/4 c. milk of choice (unsweetened)
1/4 tsp salt
black pepper, to taste

Directions:

Peel the carrots and cut into chunks.  Place them in a microwave-safe bowl with about 2 tbsp of water.  Cover with plastic wrap and microwave for 3-5 minutes, or until carrots are very soft.  (you could also steam the carrots on the stove top, we just went with the microwave because it’s quicker!) Add carrots (including the water), chickpeas, ginger, garlic, yogurt and cottage cheese to a food processor or high-powered blender and blend until smooth.  While the motor is running, add the milk, 1 tbsp at a time, until it reaches the texture/thickness you desire.  Add the salt and pepper, and continue blending until everything is fully incorporated, adjusting the seasonings to your taste.

~twosaucysisters

What do you do when you are stuck for flavour ideas?

Dilly Dippin

Okay okay – the holidays are officially over and we are back at school! This means that our schedule will be less unpredictable and we will be posting much more regularly.  Over the break, we took a bit of a blogging break to spend as much time with our family as possible , we’ll be doing a holiday re-cap post very soon! 🙂

But for now…

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More hummus!
Yes, we have an addiction. Another promise (after all, it is a new year, right?): we will give you a few recipes that aren’t hummus recipes this week! That doesn’t mean there won’t be more though 😉 .

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This is a dill version of our favourite dip! It was so tangy and full of dill flavour. If you love dill, you will love this hummus. If you don’t… well… probably not.

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We highly recommend that once you’ve had your first taste, you let this hummus sit in the fridge for at least four hours. The flavours really come out when they have had a chance to sit and mingle for a while.

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Now excuse us, we have some more hummus  recipes to develop!

Dill Hummus

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Time: 10 min
Makes: ~2 cups

Ingredients:

2 c. chickpeas (drained and rinsed if using canned)
1/4 c. olive oil
2 tbsp lemon juice
3 tbsp vinegar
1/4 c. tahini
1 clove garlic, minced
4 tbsp dried dill
1 tsp prepared yellow mustard
1/4 tsp salt
pepper, to taste
1/4 c. water

Directions:

Place all ingredients except water into a high-powered blender or food processor and blend until smooth, adding water gradually until you reach the consistency you desire. (keep in mind it will thicken as it sits in the fridge)

~twosaucysisters