Wheat Belly Spicy Hummus | Dr. William Davis


 

Janet made the Spicy Hummus from the recipe on page 33 of the Wheat Belly 30- Minute Cookbook (reproduced below) and provided the wonderful photo above.

Janet says “Spicy hummus and cut up red pepper, leftover from Super Bowl, a quick and easy snack while working from home.”

 

Spicy Hummus

Hummus is such a versatile dip and sandwich spread that I thought it would be best to provide a homemade, do-it-yourself version. It’s also less costly making it yourself, rather than purchasing the deli version, which can get pretty pricey.

If you don’t like the taste of tahini, you can substitute toasted sesame oil or leave it out altogether.

1/4 cup extra-virgin olive oil
1 can (15.5 ounces) chickpeas, rinsed and drained
3-4 cloves garlic, minced
3 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon ground red pepper (optional)
1/2 teaspoon paprika
1/2 teaspoon sea salt
1 tablespoon grated Roman or Parmesan cheese (optional)
1 tablespoon pine nuts (optional)
1 tablespoon chopped chives (optional)

In a food chopper or food processor, pulse the olive oil, chickpeas, and garlic. Add the lemon juice, tahini, red pepper (if desired), paprika, and salt and process until thoroughly mixed and smooth. Sprinkle with the cheese pine nuts, or chives, if desired. Store in an airtight container in the refrigerator.

5 grams net carbs per 1/4-cup serving





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