Hummus is my go-to way to eat raw veggies. It’s rare that a week goes by that I haven’t whipped up a batch of hummus at home. But ever since making my Skinny Ranch Dip a few weeks ago I have been craving more ranch flavors – plus sometimes it’s good to switch it up – so I thought, why not combine the two flavors? Ranch dip + hummus = the ultimate veggie dip!
Remember how, when we made our Skinny Ranch Dip, we also made our own ranch seasoning mixture? Because it’s so, so easy to do and saves us money. We are going to use some of that ranch seasoning mix in our Ranch Hummus Dip. Go us!
Making Ranch Hummus is so easy. Here, I’ll walk you through it. Ready, set, go!
First, you will throw a can of drained, rinsed chickpeas into your trusty food processor. Next add some lemon juice for zing. Garlic cloves for extra garlicky goodness. A good helping of that ranch seasoning mix that we threw together earlier. A little nonfat plain Greek yogurt – we are using this instead of tahini paste because the tahini paste makes the hummus taste too much like hummus and the Greek yogurt helps to nudge the flavors over to the ranch dip spectrum, just where we want it, while keeping everything nice and creamy. We add a little olive oil for richness and a little salt to bring out all of the flavors. Give everything a good whirl in the food processor until super creamy and smooth. That’s all there is to it! See, that was easy, right?
The result is a thick, creamy hummus with all of the pow and flavor of ranch dip. Ranch Hummus is perfect for dipping with any kind of raw veggies. It’s great for lunches, snacks, or parties. I have visions of this Ranch Hummus surrounded by beautiful cut veggies at picnics and pool parties all summer long. Doesn’t that sound dreamy?
- 1 can chickpeas, drained and rinsed
- Juice of 1½ lemons
- 1 to 2 garlic cloves
- 2 tablespoons nonfat, plain Greek yogurt
- 3 tablespoons Ranch seasoning mix
- 1 teaspoon fine sea salt
- 2 to 3 tablespoons olive oil
- 2 tablespoons water
- FOR SERVING:
- Fresh cut veggies. Any kind work well.
- Add all dip ingredients into the bowl of a food processor. Process for 5 minutes, or until everything is well incorporated and smooth.
- Scrape down the sides and process for 1 minute. Remove the lid and taste the hummus. Add more salt if needed or a little more lemon juice for extra zing. Add more olive oil or water if the hummus seems too thick. Process for another minute to incorporate any added ingredients.
- Serve with any variety of fresh cut veggies you prefer. You can serve the hummus immediately, but if you have the time, allow it to chill in the fridge for at least 4 hours, and the flavors of the ranch seasoning mix will become stronger.
- Store leftovers in an airtight container in the fridge for up to 7 days.
Nutrition Facts do nut include any veggies, since everyone likes a variety for veggie platters.