- 1 can of organic chick peas (drained, and rinsed well)
- 2 lemons
- 2 cloves of garlic, smashed
- ¼ – ½ cup cold pressed olive oil
- Splash of water if needed
This is a simple recipe, and since it doesn’t require tahini, it’s is safe for folks with allergies to sesame and tree nuts. Although you’ll need a food processor for it, you only need a few ingredients.
Drain and rinse the chickpeas. (Although the verdict is still out regarding BPA-related health concerns, rinsing any canned good can cut back on your exposure to it.)Add ½ of the total volume to a food processor. Add juice from one lemon and blend. When the mixture starts to blend well, slowly add the olive oil, the rest of the chickpeas, the smashed garlic, and the rest of the lemon juice. Blend well.
Chickpeas are a cholesterol-free source of protein. Raw garlic is proven to be an antibacterial, antiviral, and anti-inflammatory component of a healthy diet. As the weather starts getting colder, and we venture into cold and flu season, I think it’s a worthwhile trick to stock up on some known immunity-builders like garlic (ginger, mushrooms, etc.)
Serve with warm pita bread. Spread on a sandwich. Enjoy with crackers. The list is endless. Stores well in an airtight container in the refrigerator for a few days.