"16 oz. oil-free hummus 1 cup chopped whole wheat pretzels ½ cup sweetened dried cranberries ¼ cup chopped scallions ¼ cup chopped fresh parsley 2 tablespoons nutritional yeast 1 teaspoon crushed red pepper 1 teaspoon vegan Worcestershire sauce ½ teaspoon garlic powder ½ teaspoon liquid smoke Freshly ground black pepper, to taste ¾ cup chopped pecans 16 whole grain crackers, such as Wasa Whole Grain Crispbreads"
"In a medium bowl combine the first 11 ingredients (through black pepper). Mix until well incorporated. With a large spoon, scoop the mixture onto a plate and form it into a ball. (You can use your hands to shape the ball; dampen your hands with water to help keep the hummus from sticking to them.) Once the ball is formed, press the chopped pecans onto the surface to cover the ball. Serve with fresh vegetables, seasonal fruit, and whole grain crackers."
Oil-free hummus combines with chopped whole-wheat pretzels, sweetened dried cranberries, scallions, fresh parsley, nutritional yeast, crushed red pepper, vegan Worcestershire sauce, garlic powder, liquid smoke, and freshly ground black pepper to form the base. The mixture is blended until smooth, shaped into a ball, and coated with chopped pecans for texture. Serve alongside whole grain crackers, crostini, fresh vegetables, or seasonal fruit as a festive appetizer or charcuterie-board component. The preparation is quick and holds well when made ahead. Store tightly wrapped or in an airtight container in the refrigerator for four to five days.
Read at Alternative Medicine Magazine
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