|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
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Time: Less than 30 minutes active and total
15 oz. can chickpeas, drained (save the liquid) and rinsed
1/2 cup chickpea liquid
1/3 to 1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon salt
2 cloves garlic, minced
1 large cucumber, about 1/2 lb., seeds removed and chopped
2 oz. feta, crumbled
1 tablespoon extra virgin olive oil
1 tablespoon fresh dill, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon black pepper
8 veggie dogs (I used Lightlife Italian-Style Smart Sausages)
8 hot dug buns (I used Alvarado St. Bakery Sprouted Hot Dog Buns)
1. Heat grill or grill pan over medium heat.
2. Meanwhile, make hummus using the ingredients listed above.
3. Make the cucumber salad by tossing all the ingredients together in a bowl.
4. Grill hot dogs, about 5 minutes on each side. Warm buns. To assemble, top dogs with about 2 tablespoon hummus and 1/4 cup cucumber salad. Serve warm or at room temperature.
Writer Bio: Adrienne Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty— but just show you that eating less meat can be part of a healthy, fun, and, above all, tasty lifestyle.