Mediterranean Fixings: Pickled Red Onions, Pickle Tzatziki, and Hummus

Pickled Red Onions: First, thinly slice 2 medium sized red onions. Add them to a 16 oz mason jar along with 1/2 cup of apple cider vinegar, 1/4 cup of warm water, 1 tbsp of salt, and 2 tbsp of honey. Shake until well combined! Store in refrigerator, they’ll keep for about 2 weeks.

Pickle Tzatziki: First, finely dice 1/4 cup of dill pickles (about 7-8 pickle chips). Add that to a small mixing bowl along with 1/4 cup of whole milk Greek yogurt, juice of 1/2 lemon, and 1 tsp of olive oil. Mix and that’s it!

Hummus: Add 1 can of drained chickpeas, juice of 1/2 lemon, 2 tbsp of tahini, 3 tbsp of olive oil, 1/2 tsp of salt, 2 cloves of garlic, and 2 tbsp of ice cold water to a food processor. Blend until smoooooth!