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!