Ranch hummus is not a combination I’d thought of before, but it’s now one of my favorite flavors to make. It’s like a much healthier version of ranch dressing! I know that makes it somewhat nontraditional since ranch is a very American flavor, but I’m okay with breaking tradition in order to create something yummy.
If you don’t have chickpeas, you can cook them in the Instant Pot from dried, no soaking needed. Add 1 lb. of chickpeas to the pot with 8 c. of water. Cook at high pressure for 35-40 minutes, then quick release. Divide the chickpeas into 1 1/2 c. baggies to freeze for later, saving one for this recipe. Or, start with canned and drained chickpeas.
Blend all the ingredients together in the food processor:
1 1/2 c. cooked chickpeas (1 can)
2 T. water
2 T. apple cider vinegar
1 1/2 t. onion powder
3/4 t. garlic powder
3/4 t. salt
2 T. tahini
1/2 t. chives
1/2 t. parsley
For best results, let the hummus chill in the fridge for at least an hour to let the flavors develop. Serve the ranch hummus with fresh veggies or crackers. It’s also delicious in a wrap!