3 or more cloves of garlic minced
3 tbs tahini (Sesame seed paste)
1/2 lemon juiced
1 tbs olive oil
1 tsp sea salt
Cayenne Pepper (Optional)
Garnish with fresh parsley
Makes 2 cups of Hummous
This recipe is an excellent alternative to high fat, processed dips and condiments. It works well both as a veggie dip and as an addition to wraps and sandwiches to enhance the nutritional value and flavour. Garlic is great immune system booster and is good for heart health. Chickpeas are high in protein and fibre and can help to lower cholesterol.
Open the can of chickpeas, place chickpeas in a colander and rinse them under cold water. Mince three cloves of garlic and set aside. Place the chickpeas and garlic in a saucepan and cook over medium heat until they reach a gentle boil. Turn the heat down to low and maintain a gentle simmer for two minutes. Remove the saucepan from heat and allow chickpeas and garlic to cool. Juice one lemon and set the juice aside. When the chickpeas and garlic have cooled enough, pour them to your blender. And in three tablespoons of tahini, one tablespoon of olive oil, lemon juice, and sea salt. Add cayenne pepper if you desire. Blend until smooth and then serve warm!
Note: If you enjoy strong garlic flavour you can skip adding the garlic to the saucepan and add it raw into the blender. You will get more nutritional value from it raw. Just be aware, it will give your hummus a real bite!