Chickpea Dip Hummus Tahini

Why add broccoli to your plate? Well, it’s a nutrition powerhouse: broccoli is low in calories and rich in essential vitamins and minerals, including fiber. One cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc.

Cauliflower is a perfect side kick! Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Eat up!

Hummus Dip

6
  • 6ozchickpeas, soaked overnight in 1 quart of water
  • 1onion, sliced
  • 1clove of garlic, peeled
  • 2Tbspolive oil
  • salt and pepper, to taste
  • 1/4Tbspcumin, ground (optional)
  • 2tsptahini (optional)
  1. Boil the chickpeas, onions and garlic in the water reserved from soaking (using this water brings a fuller flavor). Cook until the beans are very soft, about 1 hour.
  2. Strain, reserving some of the cooking liquid.
  3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
  4. Season with cumin (optional), tahini (optional), salt and pepper.
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