Peppercorn Parmesan Dip
Fondue anyone? Once you've cooked your meat, take it for a dip! Also a fabulous topping for your baked potato.
1 Wind & Willow Dip or Hot Dip Mix
1 15 oz can chickpeas (drain;reserve 1/4 c liquid)
2 Tbs Olive Oil
3 Tbs Lemon Juice
2 Tbs Tahini (optional)
Combine all ingredients including reserved liquid and blend in food processor until smooth. Serve!
Drizzle with additional Olive Oil before serving.
Serve with toasted pita bread, veggies or crackers.
Use as a sandwich spread.
Experiment with different flavors. Each flavor of Dip or Hot Dip Mix will change the appearance and the taste of your hummus. Some of our favorites are the subtle flavor of Asiago & Roasted Garlic, the fresh taste of Tomato Basil, and for something really different we like to use a southwest flavor such as Fiesta Ranchero or Southwest Queso Hot dip!