Garlic-y Hummus and Veggies

I don’t know about you, but I’ve been pretty excited about the HUGE garlic bulbs that we’ve been enjoying, courtesy of our CSA basket!  This is a great way to use those garlic cloves for a light and delicious snack!

Hummus is very low in Cholesterol. It is also a good source of Dietary Fiber, Folate, and a very good source of Manganese.  Add that to the fact that it tastes delicious when paired with farm-fresh veggies – and I’m sold!

Garlic-y Hummus and Veggies:

  • 6 cloves of local Garlic
  • 1/3 cup of Tahini (Sesame Seed Paste) – Found at Bi-Lo, next to the peanut butter, or at Greenlife
  • 1 can/15 oz. of drained organic Garbanzo Beans – also called Chickpeas
  • 6 Tbsp of 2 Lemon Juice (2 fresh lemons)
  • 1 Tbsp of Olive Oil
  • 2 Tbsp of fresh Parsley
  • Salt to taste
  • Dash of paprika

Combine all ingredients in a food processor and pulse till thoroughly blended.

Enjoy with freshly cut Cucumbers, Carrots, Matt’s Wild Cherry Tomatoes, Bell Peppers, or Whole-wheat Pita Chips.  Hummus is also delicious as a base for wraps and sandwiches.  Use in place of mayo for a low-calorie alternative!

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