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Recipe by Chef Jason Kieffer and Gina Van Luven.

Chickpeas (aka garbanzo beans) are very high in fiber and are an excellent source of Protein, Folate, Vitamin B6, Vitamin C and Zinc. Folate not only helps a pregnant mother have a healthy baby; but it also helps prevent cervical cancer and osteoporosis. It also acts as a natural antidepressant because it boosts serotonin production.

Prep Time: 5-10 minutes
Cooking Time: 0 minutes
Yield: 3 cups

INGREDIENTS (Serves 6-8)
2 cups cooked chickpeas (garbanzo beans)
3 TBSP tahini
2 TBSP lemon juice
1-2 TBSP olive oil
1-3 cloves garlic
½ tsp sea salt
½ cup or more of spring water or chickpea water

1. Place all ingredients in a blender or food processor and purée until creamy.
2. Add water as needed to make mixture smooth and creamy
3. Add more garlic, tahini or lemon juice to taste.

Add different ingredients to the blender to make the hummus taste different. Examples: red pepper, egg plant, pine nuts, sun-dried tomatoes, cilantro, etc.

Serve with pita bread crackers or vegetables. Can also use as a spread for sandwiches.


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