A dip for vegetables, crackers, or chips.
Adapted from "Simple No-Tahini Hummus" and "Lori's Hummus" on pages 158 and 159 of "Prevent and Reverse Heart Disease" by Caldwell B. Esselstyn, Jr., M.D. My family likes it with more sesonings and less chickpeas to give it more kick.
By John Tanner
Makes about 2 cups (3 cups if peppers used)
15 oz can chickpeas drained and rinsed
1-1/2 tsp cumin
2 tsp Bragg Liquid Aminos or 1/4 tsp salt
2 tsp ready-to-use chopped garlic or four garlic cloves, chopped
2 tbsp lemon or lime juice
(optional) 12 oz jar roasted peppers, drained
(optional) 1/4 cup water if not using peppers
Add all ingedients in a blender. Blend until smooth. A double batch (without peppers) still fits in a blender.
This hummus dip is good as a topping or to dip vegatables, crackers, or chips. Finding diet compliant crackers or chips can be a challenge as most of them have oil in them. Whole Foods has a cracker called Woven Wheat that looks and tastes like Triscuit, but has no oil - only wheat and salt. Whole Foods also has an unsalted corn chip made by La Reina that has no oil. (The lightly salted version has a little oil). These corn chips are pretty bland, but that makes them perfect to go with this tasty hummus dip.