Wedge salad with sunflower tahini and ranch dressing
Indulge in the delicious combination of crisp iceberg lettuce, creamy sunflower tahini, and tangy ranch dressing in this flavorful wedge salad.
Ingredients:
- One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
- 1 small garlic clove, smashed
- 1 tablespoon fresh lemon juice
- 1/4 cup tahini
- Extra-virgin olive oil
- Pinch of sweet smoked paprika
- Kosher salt
- Pita chips or crudités, for serving
Instructions:
- Using a food processor, blend together chickpeas, liquid, garlic, lemon juice, and tahini until it forms a slightly lumpy mixture. Remember to scrape the sides of the bowl. Then, mix in 2 tablespoons of olive oil and paprika until the mixture becomes smooth. Flavor the hummus with salt, add a drizzle of olive oil, and enjoy with pita chips or raw vegetables.
Summary:
- Calories: 1014 kcal
- Fat: 105 g
- Protein: 6 g
- Carbs: 14 g
- Potassium: 388 mg
- Magnesium: 45 mg