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Wheat Belly Spicy Hummus | Dr. William Davis


 

Janet made the Spicy Hummus from the recipe on web page 33 of the Wheat Belly 30- Minute Cookbook (reproduced beneath) and supplied the great picture above.

Janet says “Spicy hummus and minimize up pink pepper, leftover from Tremendous Bowl, a fast and straightforward snack whereas working from residence.”

 

Spicy Hummus

Hummus is such a flexible dip and sandwich unfold that I believed it might be finest to offer a home made, do-it-yourself model. It’s additionally less expensive making it your self, reasonably than buying the deli model, which may get fairly expensive.

If you happen to don’t just like the style of tahini, you may substitute toasted sesame oil or depart 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 floor pink pepper (elective)
1/2 teaspoon paprika
1/2 teaspoon sea salt
1 tablespoon grated Roman or Parmesan cheese (elective)
1 tablespoon pine nuts (elective)
1 tablespoon chopped chives (elective)

In a meals chopper or meals processor, pulse the olive oil, chickpeas, and garlic. Add the lemon juice, tahini, pink pepper (if desired), paprika, and salt and course of till completely combined and easy. Sprinkle with the cheese pine nuts, or chives, if desired. Retailer in an hermetic container within the fridge.

5 grams web carbs per 1/4-cup serving





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