SIMPLE HUMMUS

This healthy dip is filling and goes with just about anything!

INGREDIENTS 2 c of chickpeas, fresh 3c chickpea soaking water, set aside* 2 cloves are garlic, chopped 2 tbs of olive oil 1 tbsp white sesame seeds, toasted 2 tbsp lemon juice salt to taste Optional:  1/4 c sun-dried tomatoes, kalamata olives, tahini or marinated artichokes. ... Serve with salt-free crackers, veggies or whole wheat pita bread. Thicker consistency results in less mess for little fingers.

Talk about a dish with some major health benefits!  Hummus is a superfood;

not only is it incredibly good, it's also incredibly good for you.  Chickpeas

(a.k.a Garbanzo beans) star in this dish, and are chock full of fiber, folate,

vitamin B6, and iron.

We suggest using dried chickpeas versus canned since 50+% of the

valuable nutrients is lost.  Not to mention, canned beans contain 52%

more sodium.  It adds some soaking and cooking time, but keeping that

 nutritional value is way worth the wait!

Directions:

• Remove any damaged grains.  Wash chickpeas several times until water shows clear.
• Soak chickpeas in a bowl overnight. Make sure the water covers them all.
• Drain chickpeas and place into pot with fresh water.  Cook for 1 to 1.5 hours on med-high heat, removing peels and foam as they cook. When done, the grains should easily smash between two fingers.  Drain grains and set aside.  Save the cooking water to thin hummus later.*
• Heat olive oil in a pan and sauté garlic for a minute, do not let it brown.
• Place chickpeas into a food processor or blender with some of the cooking water.  Give it a few whirls.  Add remaining ingredients and cooking water as desired to bring the hummus to desired consistency.
• Salt to taste.
• Top with olive oil and parsley.

Serves: 16 oz