I must confess I am addicted to hummus. I find chickpeas are one of the most versatile beans and are full of hormone balancing phytonutrients. Chock full of fibre and a good balance of protein and carbohydrates.
This Recipe is:
Prep: 10 mins
Cook: 0 mins
Nutrition per serving:
264 kcals 14.5g Fats
24.9g Carbs 8.7g Protein
WHAT YOU NEED:
1 can (15oz) Chickpeas, canned, drained and well rinsed
2 clove(s) Garlic (minced)
2 tbsp Tahini
1/4 cup Lemon juice
1 tsp Sea salt or Himalayan Rock Salt
1/4 cup Parsley, fresh
1/4 cup, leaves Tarragon, fresh (or cilantro)
1/4 cup Basil, fresh
1 tbsp Green onion, scallion, (or chives )
1/2 avocado(s) Avocado (optional)
3 tbsp Olive oil
3 tbsp Water (for thinning )
WHAT YOU NEED TO DO:
Process and combine all ingredients, except olive oil.
With your food processor running, slowly add olive oil until smooth. If it is too chunky for your liking, add some water.
This is a great way of getting extra greens into your healthy eating regimen without feeling like you have to plough through a plate of lettuce leaves.
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