Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Ranch, SouthWest, Sriracha, Taco/Taco Heat, Tuscan/Tuscan Heat, Za’atar
1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt
- Drain chickpea cans, saving the reserve for use later.
- Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree. While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency. Throw away unused liquid.
- Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.
1 tbsp District Spice Za’atar blend
3/4 cup olive oil
2 tbsp balsamic vinegar
Bread or pita
Pour olive oil into shallow dish, add balsamic vinegar, and top with District Spice Za’atar blend.
Serve with pieces of bread or pita.
1 tbsp District Spice Ranch blend
1 cup plain Greek yogurt
Juice from just less than ½ a lemon
- Combine District Spice Ranch blend, Greek yogurt, and lemon juice, and whisk until well-blended.
This can be prepared right before serving, but tastes best if prepared the day before, and kept in the fridge until serving. Occasional stirring may be necessary to maintain consistency, due to not using emulsifiers or other preservatives.
1 tbsp District Spice Pumpkin Spice blend
1 8oz packet of cream cheese
1 cup powdered sugar
Half a 15oz can of canned pumpkin (plain pumpkin, not pumpkin pie mix)
Combine all ingredients in a bowl using a Kitchenaid mixer or beaters until well-blended.
Serve in bowl with dippers, such as Nilla wafers or graham crackers. Sprinkle a pinch of District Spice Pumpkin Spice blend over the top for added color.
For extra festivity, serve the dip in a small, hollowed-out pumpkin.