Heavenly Garlicky Hummus
Creamy, garlicky hummus, great anytime.
Chickpeas are rich in phytoestrogens that help keep hormones balanced in men and women!
Garlic’s strong oils keep infectious and pathogenic organisms such as bacteria, viruses and fungus at bay. Garlic is also very effective at fighting cancer.
You can use canned chickpeas in a pinch, but wash them very well to remove any trace of calcium chloride, a chemical found in most canned beans and peas (it’s also used on roads by the Transportation Department!). Soak chickpeas in cold water overnight. Drain and rinse, then add fresh cold water and cook over medium high until peas are tender. Rinse in cold water. For more detailed directions, see Soaking Beans and Peas.
1-1/2 cups chickpeas
Juice of one fresh lemon
1/4 cup cold pressed extra virgin olive oil (add more if needed until smooth and creamy)
1/8 cup good quality flax oil
1 tablespoon Tahini or 2 tablespoons of fresh raw sesame seeds
2-3 cloves of chopped fresh garlic
Generous pinch of unrefined sea salt to taste
Put chick peas in a blender or food processor, add remaining ingredients and blend until smooth and creamy.
Garnish with a sprinkle of sweet Hungarian paprika (the best kind!) and tiny slivers of fresh, sweet red pepper. It’s so delicious!
Spicy Hummus: Add a good pinch of cayenne pepper or hot paprika before blending.
Roasted Red Pepper Hummus: Add two small or one large roasted red peppers, you will probably need less olive oil
Serve with thick angled slices of cucumber and baby carrots, or fresh or toasted, pizza-cut organic whole grain pitas.
© 2010 Lisa Robbins, BScHN, RHN, CTT
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