Vegan Tzatziki

I have big plans for next week, I am teaching a vegan cooking class! I am nervous because I am not the best with words...but I am also excited :) Also, my mom and dad are coming to visit for two weeks, YAY! I haven't seen them in 6 months! I will be cooking up a storm.

This is a simple but very tasty little dipping sauce recipe, it is great  for raw veggies and pita. You could even thin it out a bit more and use it for a salad dressing.  I know the bowl is a bit beat up, but it was a gift from a friend on their trip to Russia. I love it.

• 1 box silken tofu
• 1 clove garlic
• 1 lemon-juiced
• 3 tbsp olive oil
• 2 tsp- dried dill (you could use fresh too)
• 1/2 cucumber-peeled and grated
• sea salt
• freshly ground pepper

Drain tofu and put in blender with garlic, lemon juice, olive oil, and dill.
Blend until creamy. Stir in cucumber. Season to taste.

Holy Hummus, Batman!

I have been lazy buying premade hummus from the store, I don't know why when it is so easy to make.
So I decided to make a batch today, and just as I suspected  it turned out creamy and fluffy, better then store bought. My little one loves the stuff (especially on cucumbers:)

• 1 can of chickpeas( drained and rinsed)
• 1 lemon-juiced
• 2 cloves garlic
• 1/4 cup tahini
• 1/4 cup olive oil
• water( enough to blend)
• sea salt
• freshly ground pepper

Throw everything in a food processor and blend until smooth.