Recently, Foodzie contacted me to ask whether I’d be interested in joining their tasting panel for a new product included in their tasting box. I love to try new things and experiment in the kitchen, so obviously, I agreed! I received a free sample of the product in the mail, and was then asked to come up with a recipe using it as an ingredient. I’ll admit that I was a bit stumped when I first received the package!
Horseradish-dill mustard from Schoolhouse Kitchen. To be honest, I don’t know that I’ve ever had horseradish on its own before, so I had absolutely no clue where to begin. I tried a spoonful straight-up, and was pleasantly surprised by the creamy texture and tangy taste.
Though I kept trying to think of something mind-blowingly creative, my mind kept coming back to the horseradish hummus that I love so much from Trader Joe’s. When in doubt, keep it simple, right?
Horseradish-Dill Hummus
- 1 cup chickpeas, drained
- 3 T tahini
- 2 T fresh lemon juice
- 1 clove garlic
- 1/2 cup Schoolhouse Kitchen horseradish-dill mustard
In a food processor, blend chickpeas, tahini, lemon juice and garlic until smooth. Using a spatula, stir in mustard, stirring vigorously until well combined. Serve with crudite or cracker dippers, or use as a spread.
Of course, I had to give my creation a taste. I filled a bowl with a generous portion of it, then used some lavash wrap pieces, Mary’s Crackers, carrot sticks and tomato slices to dig in.
It was way better than the Trader Joe’s version. The dill and mustard tastes added a lot of complexity and kick to the chickpea flavor, making it a truly intriguing yet delicious dip.
