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Wednesday, June 30, 2010

Amazing Hummus Dip

The first time I had Hummus was at my sister-in-law Kathy's house.  She's a fabulous cook, and it didn't take long to devour that delectable snack. Unfortunately I don't have her recipe, but we really enjoy this one.

Several recent studies suggest this pale legume deserves the limelight.  Packed with fiber, protein, folate and hard-working phytonutrients, chickpeas (garbanzo) beans have a lot to brag about. Australian researchers  found that chickpeas helped with glycemic control and insulin resistance — which may be valuable in the prevention and managment of diabetes.  Other studies suggest chickpeas can tame your appetite (boost satiety) and could even help trim your waistline.

Amazing Hummus Dip

2 cups canned organic garbanzo beans, drained (reserve half of the juice)
3 tbsp. organic sesame oil (or to taste)
2 tbsp. fresh squeezed organic lemon juice (fresh makes a big difference)
3 or 4 cloves of organic garlic, halved (if there is a green sprout in the middle, remove this, it will give a bitter taste)
1 tbsp. organic olive oil
1 tbsp. organic sour cream
1 tsp. Celtic fine ground sea salt
 1/8 to 1/4 cup chopped fresh organic parsley or cilantro (I really prefer cilantro for this dip)
1 pinch paprika
chopped fresh chives for garnish

Put all ingredients except chives in a blender and blend until smooth. Use the reserved juice from the beans if too thick. You can also add a little water if necessary. Adjust spices (garlic, sesame oil, etc.)  Put in serving bowl and top with chopped chives. Serve with sprouted grain pita bread or tortilla chips.

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