But first, let’s talk about the star ingredient: beets. These ruby-red wonders are not only visually stunning but pack a serious nutritional punch. Packed with vitamins, minerals, and antioxidants, beets are known to support heart health, improve digestion, and boost athletic performance. Incorporating them into your diet is a delicious way to nourish your body from the inside out.

Now, onto the humble chickpea. This legume powerhouse forms the base of our beloved hummus, adding creaminess and a dose of plant-based protein to the mix. Combined with roasted beets, tahini, garlic, lemon, olive oil, cumin, coriander and a touch of balsamic vinegar this recipe takes your taste buds on a flavor-packed journey.

One of the best things about this recipe? It’s incredibly simple to make. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you’d find at your favorite deli.

To start, preheat your oven and roast your beets until they’re tender and caramelized. Once cooled, simply peel and dice them, then toss them into a food processor along with the rest of the ingredients. Give it all a whirl until smooth and creamy, and voila – you’ve got yourself a vibrant bowl of homemade goodness that can be enjoyed straight away or kept in the fridge for up to a week.

Now, let’s talk flavor. The earthiness of the beets pairs beautifully with the nuttiness of the tahini, while the garlic, balsamic vinegar and lemon add brightness and depth. A pinch of cumin and coriander rounds out the flavor profile, giving this hummus a subtle hint of warmth that keeps you coming back for more.

Serve your Roasted Beet Hummus with a variety of dippers – think crisp carrot sticks, crunchy cucumber slices, or your favorite whole-grain crackers. It’s perfect for snacking, spreading on sandwiches, or dolloping onto salads for an extra burst of color and flavor.

So, there you have it, friends – a simple, nutritious, and utterly delicious recipe for Roasted Beet Hummus. Whether you’re whipping it up for a party platter or just enjoying it as a mid-afternoon snack, this colorful dip is sure to be a hit.

Give it a try and let us know what you think, tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Roasted Beet Hummus

A delicious homemade hummus with a twist. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you'd find at your favorite restaurant. It’s the perfect, healthy, party appetizer or everyday snack.

Course Appetizers, Sides, Snacks

Cuisine Mediterranean Diet Friendly, Middle Eastern-Inspired, Vegan, Vegetarian

Keyword beets, healthy snack, hummus, vegan appetizer

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 2 ½ cups

Ingredients

• 1 big beet, leaves and stems trimmed
• 2 cups cooked chickpeas
• 3 Tbsp lemon juice
• 3 Tbsp tahini
• 2 Tbsp olive oil
• 2 garlic cloves
• 1 tsp balsamic vinegar
• ½ tsp lemon zest
• ½ tsp ground coriander
• ¼ tsp ground cumin
• ½ - 1 tsp of sea salt

Instructions

• Preheat the oven to 375 °F / 190 °C.
• Wrap the beet in foil and cook for 40 – 50 minutes, until tender. You know it’s ready when you can insert a knife into the center without resistance. Let it cool slightly and peel, the skin should slip right off.
• Chop the beet and toss it in the food processor with the rest of the ingredients. Blend until smooth and creamy. This might take a few seconds. Taste and adjust seasonings.
• Grab some whole-grain crackers and happy dipping!
• You can store the hummus in an air-tight container in the fridge for 7 – 10 days.
• Serve with your favorite toppings: I like to add olive oil, fresh mint, lemon zest and sesame seeds.

The post Roasted Beet Hummus appeared first on Monday Dreams.

Ripe, sweet peaches, juicy tomatoes, creamy avocado and a little heat from the jalapeño make one incredibly tasty combo. If peaches are not in season, you can substitute them with fresh mango. It will still taste amazing. Also, this vibrant salsa takes less than 10 minutes to make.

This quick and easy recipe is the perfect starter for a hot summer day. Serve it on your next barbecue or dinner party, your friends and family going to love this secretly healthy appetizer. Or make it for yourself and enjoy it with a glass of wine or your favorite cocktail (or mocktail).

This salsa recipe is so versatile, it’s delicious paired with tortilla chips, tacos or a veggie burger. Or make a bruschetta and enjoy it on top of crusty sourdough, yes, it’s a little different than your usual bruschetta, but it’s so good. I also love having this as a side salad. It’s so fresh, flavorful and nutritious.

You can store this avocado-peach salsa in an airtight container in the fridge for 2 – 3 days.

If you make this healthy appetizer recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Avocado-Peach Salsa

A delicious blend of summer flavors. This easy Avocado-Peach Salsa recipe is sweet, savory, juicy and so flavorful! It’s also full of the good stuff, and a great vegan appetizer, snack or side salad.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 medium bowl

Ingredients

• 1 Hass avocado, diced
• ½ cup diced peaches
• ½ cup diced tomatoes
• ¼ cup diced red onion*
• ¼ cup cilantro, finely chopped
• 1 small jalapeño, seeds removed, then finely chopped
• Juice of 1 lime
• Sea salt

Instructions

• Add avocado, peaches, tomatoes, onion, cilantro, jalapeño and lime juice to a medium bowl. Stir to combine.
• Season with sea salt. Serve with tortilla chips.
• Enjoy this refreshing summer appetizer!
• You can make this ahead of time and store it in the fridge for a couple of hours.

Notes

* I like to blanch the onion so that the taste becomes mild and pleasant. I place the chopped onion in a small bowl and add boiling water. After ten minutes, I drain it and rinse it with cold water. But feel free to skip this step.

The post Avocado-Peach Salsa appeared first on Monday Dreams.

I can’t have fries without a good ketchup. No ketchup, no fries. And I’m super picky when it comes to ketchup. So, when I say this is the best ketchup I’ve ever had, it means this ketchup recipe is damn good.

Why make your own ketchup?! Because store-bought ketchup is often loaded with ingredients that are bad for your health. And even though I always bought organic ketchup, organic ketchup still has a lot of sugar. So, I’ve been wanting to come up with a good ketchup recipe for so long. After a few failed trials, I’m happy to say, this is the best ketchup I’ve ever had. It’s sweetened with fruit (dates), high in fiber and packed with nutrients. This ketchup is not only delicious, but it’s actually good for you.

This homemade ketchup is so easy to make. Just blend the ingredients, transfer the mixture to a saucepan and cook on low heat for 50 – 60 minutes. It’s vegan, gluten-free, oil-free and sugar-free.

If you try this Homemade Ketchup recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Homemade Ketchup – No Added Sugar

Easy, no added sugar, homemade ketchup. Sweet, tangy and creamy. This healthy ketchup recipe is simple and so incredibly delicious!

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Servings 1 cup

Ingredients

• 1 14 oz or 400 grams can of diced tomatoes - make sure it’s just tomatoes
• ⅓ cup dates - I used Deglet Noor
• 3 Tbsp white wine vinegar
• 2 Tbsp apple cider vinegar
• ¾ tsp sea salt
• ¼ tsp onion powder
• ⅛ tsp garlic powder

Instructions

• Add all ingredients to a high-speed blender. Blend until smooth.
• Pour the tomato mixture into a medium saucepan, bring to a boil, then lower the heat and simmer, partially covered, for 50 – 60 minutes. Stir the mixture every 10 minutes to prevent it from sticking to the bottom of the pan. Once it’s thick, remove from the heat and let it cool.
• Now go make some oven-baked fries and enjoy!
• You can store this homemade ketchup in an airtight container in the fridge for up to 2 – 3 weeks.

Video

The post Homemade Ketchup – No Added Sugar appeared first on Monday Dreams.

It’s almost fall and I’m eating all the peaches before peach season ends. This bruschetta recipe is the best starter on a hot summer day. Serve it on your next barbecue or dinner party, your friends and family going to love this secretly healthy appetizer. Or make it for yourself and enjoy it with a glass of rosé.

I like to use a good sourdough bread for this recipe, but you could go for a traditional baguette. I brush it with a little olive oil and toast it in the oven for a few minutes. The juicy, sweet and savory peach-tomato combo on top of toasty sourdough bread is just divine.

Simple ingredients. Simple methods. Vegan and nutritious. What more could you ask for?!

If you make this easy bruschetta recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Peach and Tomato Bruschetta

A delicious blend of summer flavors. This easy bruschetta is sweet, savory, juicy, crispy and so damn tasty! It’s also full of the good stuff, and a great vegan appetizer, snack or light lunch.

Total Time 15 minutes minutes

Ingredients

• 1 cup finely chopped peaches
• 1 cup finely chopped grape or cherry tomatoes
• 1 big garlic clove, minced*
• 1 Tbsp olive oil, plus more to brush the bread
• 1 tsp balsamic vinegar
• 3 medium slices of sourdough bread - or you can use baguette slices or gluten-free bread**
• ¼ cup basil leaves, finely chopped
• Sea salt and black pepper

Instructions

• Preheat the oven to 400 F / 205 C.
• Add peaches, tomatoes, garlic, olive oil and balsamic vinegar to a medium bowl. Stir to combine.
• Let it sit for 10 – 15 minutes (or for 1 – 2 hours in the fridge) to allow the flavors to develop. In the meantime, toast the bread.
• Brush the bread slices with a little olive oil and place them on a baking sheet.
• Bake for 10 minutes, or until golden and crispy.
• Add basil, sea salt and pepper to the tomato-peach mixture and stir to combine. Top the toasty bread slices with the tomato-peach mixture. Serve immediately.
• Enjoy this refreshing summer appetizer!
• You can make the peach and tomato topping ahead of time and store it in the fridge for a couple of hours, just don’t add the basil, salt and pepper until you are ready to serve it.

Notes

* I like to blanch the garlic clove so that the taste becomes mild and pleasant. I place the minced garlic clove in a small bowl and add boiling water. After ten minutes, I drain it and rinse it with cold water.
** The number of slices depends on the size of your bread.

The post Peach & Tomato Bruschetta appeared first on Monday Dreams.

Are you a hummus lover?! I am, I can eat creamy dips every single day. But I like to mix things up so that this super tasty classic never gets boring. Today I’m sharing one of my favorite versions: roasted red pepper hummus. Roasting and charring the red pepper adds a smoky and slightly sweet taste to this wonderful vegan dip.

This nourishing and protein-rich recipe is a great party snack, easy to make and a real crowd-pleaser. Serve this dreamy hummus with crackers, chopped veggies or your favorite bread. It’s also delicious on sandwiches, buddha bowls and plant-based burgers. This tiny recipe adaptation packs so much flavor, your taste buds are going to be very happy.

If you try this hummus recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Roasted Red Pepper Hummus

Flavor-packed roasted red pepper hummus. A simple, yet amazing, spin on an already delicious dip. The perfect, healthy, everyday snack.

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 2 ½ cups

Ingredients

• 1 red bell pepper
• 2 big garlic cloves
• 1 ½ cup cooked chickpeas - or a 15oz - 400g can, drained and rinsed*
• 3 Tbsp olive oil, plus more for brushing the peppers
• 2 Tbsp tahini
• 1 Tbsp lemon juice
• ½ tsp lemon zest
• ½ tsp chili flakes
• ½ tsp smoked paprika
• ¼ tsp cumin powder
• ½ - ¾ tsp Himalayan salt
• 1 tsp coconut nectar or maple syrup

Instructions

• Preheat the oven to 350 °F / 180 °C.
• Cut the red bell pepper in half, remove the stem and seeds and brush the skin with a little olive oil.
• Place the bell pepper and the garlic cloves (unpeeled) on a baking sheet. Roast in the oven for 10 minutes and remove the garlic cloves (they should a bit soft to the touch, if not, bake them for 5 more minutes). Place the bell pepper back in the oven for another 20 – 25 minutes, until the skin is bubbly and burned in a few spots.
• Take the bell pepper out of the oven, place it in a glass/ceramic bowl and put a big plate on top (you could also use plastic wrap, but there's something about the plastic-heat combo that I don’t like). This will steam the bell pepper and make it easier to peel. Let it cool down like that. Once cold, use your fingers to remove the skin of the pepper. Discard the skin.
• While the red pepper cools down, peel the garlic cloves and toss them in the food processor with the rest of the ingredients. Blend for a few seconds.
• Add the red pepper’s flesh and continue blending until smooth and creamy. Taste, and adjust seasonings.
• Grab some whole-grain crackers and enjoy!
• You can store the hummus in an air-tight container in the fridge for 7 – 10 days.

Video

Notes

*If you want to make this extra creamy you have to use overcooked/mushy chickpeas. My favorite tip: using baking soda. Add cooked chickpeas to a medium saucepan, add water and ½ tsp of baking soda. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes. Drain and rinse the chickpeas under cold water.

The post Roasted Red Pepper Hummus appeared first on Monday Dreams.

It’s filling, protein-rich, fiber-rich, nutrient-packed, oil-free (in case you are following an oil-free diet), can be gluten-free and it’s SO DAMN TASTY! Need I say more? Oh yes, and it’s as simple as it gets. A truly delicious whole foods plant-based meal you’ll be making on repeat. Or maybe that is just me.

What I also love about this meal is that it can be your breakfast, lunch or dinner. And you can prepare it a day ahead and store it in the fridge. It’s the perfect hearty, nourishing meal you can grab on your way out to work the next day.
I used no mayo to make it healthier. Instead, I made a super creamy dressing with tahini, Dijon and ACV and it’s delicious.

The key to making a great smashed chickpea sandwich is to finely chop all the veggies, so you get little pops of flavor in every bite. This smashed chickpea salad sandwich is creamy, tangy, crunchy and SO GOOD. And who doesn´t love a good sandwich?! Though you could also make a smashed chickpea salad wrap or simply spread it on toast or add it to a bowl with some greens and veggies. So many options!

If you make this vegan Quick Smashed Salad Sandwich, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Quick Smashed Chickpea Salad Sandwich

This Quick Smashed Chickpea Salad Sandwich takes less than 10 minutes to make from start to finish. It’s creamy, rich, and so damn tasty. It’s also full of the good stuff, and a great wholesome breakfast, lunch or dinner option.

Prep Time 10 minutes minutes

Servings 3 sandwiches

Ingredients

• 3 Tbsp tahini
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 ½ tsp coconut nectar or maple syrup
• 1 ½ cup cooked chickpeas – or a 15 oz can drained and rinsed
• ¼ cup pickled red onion, finely chopped – can sub regular red onion*, but pickled red onion makes it extra tasty
• ¼ red bell pepper, finely chopped
• 1 small celery stick, finely chopped
• 6 green olives, finely chopped
• 3 Tbsp sunflower seeds
• Sea salt to taste

TO SERVE:

• 3 whole-wheat or GF bagels or your favorite bread
• Tomato slices
• Greens

Instructions

• Add tahini, apple cider vinegar, Dijon and coconut nectar to a medium bowl. Whisk to combine.
• Add chickpeas and mash them with the back of a fork, you can leave a few whole chickpeas for texture.
• Add the rest of the ingredients and stir well to combine.
• Make the sandwich and enjoy this hearty and delicious meal!

Notes

* I don’t like the strong taste of raw onions, so I place chopped onions in a small bowl and add boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.

The post Quick Smashed Chickpea Salad Sandwich appeared first on Monday Dreams.

Baba ganoush is made by grilling or charring eggplants over the flame of a gas stove. I don’t have a grill or a gas stove (mine is electric), so I roast the eggplants in the oven. And it’s just as delicious. I also like using roasted garlic. Traditional baba ganoush is made with raw garlic, but I find roasted garlic is sweeter and has a more delicate taste and pairs amazingly well with the smoky taste from roasted eggplants.

The best part is, you only need 5 simple ingredients to make this awesome dip. And you could use a food processor, but I just love mashing everything with a fork, so much easier and I love the texture!

Baba ganoush is a great party appetizer or healthy snack. Enjoy it with crunchy veggies, crackers or pita. This eggplant dip is so RICH, SMOKY, CREAMY AND FLAVORFUL, you won’t be able to stop yourself from dipping yet another slice of bread in it.

If you try this recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Baba Ganoush

You only need 5 simple ingredients to make this rich, smoky, creamy and super flavorful Baba Ganoush. It’s good you won’t be able to stop yourself from dipping yet another slice of bread in it.

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 1 cup

Ingredients

• 2 medium or 3 small eggplants
• 3 large garlic cloves, unpeeled
• 2 Tbsp lemon juice
• 2 Tbsp tahini
• ¼ - ½ tsp sea salt

TO SERVE:

• Chopped parsley
• Pomegranate seeds
• Toasted sesame seeds
• Drizzle olive oil

Instructions

• Preheat the oven to 400 °F or 205 °C.
• Using a knife, poke a few holes in each eggplant, this will prevent them from exploding in your oven.
• Place eggplants and garlic cloves (unpeeled) on a baking tray. Roast for 10 minutes and remove the garlic cloves, they should be soft to the touch by now (if not, bake them for another 5 – 10 minutes). Place the eggplants back in the oven for another 50 minutes. Until the skin collapses and the inside is super tender. Remove from the oven and let cool.
• While the eggplants are cooling, peel the garlic cloves and place them in a medium bowl. Mash the garlic cloves with a fork until they break down.
• Once the eggplants are cool, cut in half and scoop out the flesh with a spoon. Dump the eggplant into the bowl with the garlic. Mash with a fork.
• Add tahini, lemon, sea salt and use the fork to stir vigorously to combine.
• Serve with chopped parsley, pomegranate seeds, sesame seeds and a generous drizzle of olive oil.
• Enjoy!

Video

The post Baba Ganoush appeared first on Monday Dreams.

The peanut-orange-squash combo is definitely a winner! I’ve served this dip to family and friends and it was gone in a matter of minutes. So I’m guessing you’d love it too.

It’s quick, super simple and so healthy (protein-rich, fiber-rich and is jam-packed with nutrients and healthy fats)! The perfect appetizer, snack or side.

Grab your favorite crackers or chop some veggies and dig in my friend, cause this spin on classic hummus is incredibly tasty.

If you try this recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Butternut Squash and Peanut Butter Dip

Protein-rich, fiber-rich, flavor-packed Butternut Squash and Peanut Butter Dip. A little nutty, a little sweet, a little zesty and oh-so-creamy. The perfect, nourishing, everyday snack.

Prep Time 5 minutes minutes

Servings 3 cups

Ingredients

• 1 ½ cup butternut squash puree*
• 1 15 oz can of your favorite white beans, drained and rinsed - or 1 ½ cup cooked beans
• 3 Tbsp peanut butter
• 3 Tbsp orange juice
• 2 Tbsp olive oil, omit if you are on an oil-free diet, it will still be delicious
• ½ - ¾ tsp sea salt
• ½ tsp lemon zest
• ¼ tsp ground ginger

Instructions

• Add all ingredients to a food processor and blend until smooth and creamy. Taste and adjust seasoning.
• Grab some crackers or a slice of bread and enjoy!

Video

Notes

*If you can’t find canned butternut squash puree in your country, you can make your own. Just cut the butternut squash in half, brush it with olive oil and bake it at 350 °F / 180 °C until the skin is bubbly and the flesh is tender (about 40 minutes). Remove the skin, place the flesh in a big bowl and use an immersion hand blender to make a smooth purée (a food processor should also work). Got leftovers? Try making my Super Fluffy Chocolate Muffins or my Tasty Quinoa, Butternut Squash and Pecan Patties.

The post Butternut Squash and Peanut Butter Dip appeared first on Monday Dreams.

Don’t throw away the liquid -or brine- from a can of chickpeas, AKA aquafaba. Trust me, it’s pure gold. It’s an excellent egg replacer and you can make a ton of recipes with it, from cookies to burgers. But right now my favorite thing to make with aquafaba is this super simple garlic mayo.

This plant-based mayo is so creamy and garlicky I want to spread it on everything. It’s especially delicious on burgers, potato salads and sandwiches. Plus, it looks like real mayo and tastes like real garlic mayo, nobody can tell this is vegan.

All you need is a high-speed blender and six simple ingredients. The best part is, takes less than 2 minutes to make this yummy mayonnaise and it’s a whole lot healthier than any store-bought version. It keeps in the fridge for 10 days.
I like to use extra virgin olive oil for this recipe, it’s the healthiest choice (read more about it here), but olive oil will add some flavor. I personally love that taste, but you can use a mild-tasting oil like sunflower or grapeseed. Olive oil will also solidify a bit in the fridge, so your mayo consistency might change a little, but that’s very easy to fix. Just give it a good whip with a spoon to get it all nice and creamy again.

If you try this easy Vegan Aquafaba Garlic Mayo, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Vegan Aquafaba Garlic Mayo

Easy Vegan Aquafaba Garlic Mayo. Garlicky, tangy, thick and incredibly creamy! All you need is 2 minutes, 6 simple ingredients and a high-speed blender. It’s super simple and SO GOOD, you won’t buy standard mayo ever again.

Cook Time 2 minutes minutes

Servings 1 cup

Ingredients

• ¼ cup aquafaba - the liquid (brine) from a can of chickpeas
• 1 small-medium garlic clove
• 1 tsp apple cider vinegar
• 1 tsp lemon juice
• ¼ - ½ tsp sea salt
• ¾ cup + 2 Tbsp extra virgin olive oil* - see notes

Instructions

• Add all ingredients to a high-speed blender except the oil. Blend until smooth.
• Remove the blender cup or lid and slowly stream in the oil while blending. Very slowly, this is the key to a thick, creamy mayo. The mixture will thicken gradually.
• Store in an airtight container in the fridge for up to 10 days.
• Now go make some oven-baked fries and enjoy!

Notes

* I like to use extra virgin olive oil for this recipe, but olive oil will add some flavor. I personally love that taste, but you can use a mild-tasting oil like sunflower or grapeseed. Olive oil will also solidify a bit in the fridge, so your mayo consistency might change a little, but that’s very easy to fix. Just give it a good whip with a spoon to get it all nice and creamy again.

The post Vegan Aquafaba Garlic Mayo appeared first on Monday Dreams.

I could eat creamy dips every single day, and maybe I do. But I don’t like to eat the same dip all the time, I like to play with colors and flavors so that this super tasty classic never gets boring.

Do you know that hummus is really healthy, protein-rich, fiber-rich and so easy to make? All you need is a food processor and 10 minutes. The best part is, everybody loves this creamy dip.

Grab your favorite crackers or chop up some veggies and dig in my friend, cause this dreamy green hummus is incredibly tasty.

If you try this easy hummus recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Herby Pea Hummus

Protein-rich, fiber-rich, flavor-packed herby pea hummus. A simple and refreshing twist on an already delicious dip. The perfect, nourishing, everyday snack.

Course Appetizers, Sides, Snacks

Cuisine Mediterranean Diet Friendly, Middle Eastern-Inspired, Plant-based, Vegan

Keyword healthy sanck, hummus, peas, plant based recipe, quick recipe

Prep Time 10 minutes minutes

Servings 2 cups

Ingredients

• 1 cup cooked chickpeas
• 1 cup peas, I used cooked frozen peas (please don't use canned, they have a sad color and don't taste as good)
• 1 cup fresh basil leaves
• ⅓ cup fresh mint leaves
• 2 Tbsp olive oil
• 2 Tbsp tahini
• 2 Tbsp lemon juice
• 1 garlic clove
• ½ tsp lemon zest, tightly packed
• ½ tsp sea salt, or more to taste
• ¼ tsp ground coriander

Instructions

• Add all the ingredients to a food processor. Blend until smooth and creamy. Taste and adjust seasoning.
• Grab some crackers or a slice of bread and enjoy!

Video

The post Herby Pea Hummus appeared first on Monday Dreams.