NEW RECIPE: SIMPLY HEALTHY HUMMUS
The Lebanese in me loves Middle Eastern food, especially hummus, so I make sure to enjoy it often. This hummus recipe is not only delicious, but it’s simple, easy-to-make and full of good-for-you organic ingredients. You can whip it up in less than 20 minutes and serve it with freshly cut veggies or whole wheat crackers. Chickpeas, also known as garbanzo beans, are super rich in vitamins, fiber and protein. Chickpeas help improve digestion, support weight loss and reduce the risk of several diseases. Not only that, but they are just plain yum! The perfect dip to take to any party.
INGREDIENTS (Serves 6)
1 organic garlic clove (minced as finely as you can
1 15-ounce can of organic chickpeas (no sodium) (rinse lots and drain liquid)
⅓ cup filtered water
⅓ cup organic tahini (sometimes called sesame paste)
1 tablespoon organic extra-virgin olive oil
Juice of 2 cleaned lemons (squeezed)
½ pound baby carrots
½ pound of any other veggies that float your boat
PREP: (20 minutes tops)
Using a strong blender, add the minced garlic, rinsed chickpeas and filtered water.
Blend for 1 minute. Turn the blender off so you can scrape down the sides with a rubber spatula.
Replace the lid and blend for 1 more minute until the ingredients are smooth.
Add in the tahini, olive oil and lemon juice.
Blend for another minute. Scrape down the sides of the bowl again and then transfer the hummus into a serving bowl.
Yay! Serve the dip with your cut up veggies (or you can cover and refrigerate for up to a week.)