• Bethany Klug

Spicy Hummus Dip

Serves 10 Serving size 1/4 cup Ingredients: 2 cups cooked chickpeas Juice of 1 lemon Pulp of 1 whole garlic bulb, roasted 1/4 tsp. coconut oil, melted 1/2 tsp cayenne pepper (optional) 1 tsp. ground cumin 1 tsp. paprika 1/2 tsp. curry powder 4 Tbsp. chopped fresh cilantro 1/3 cup tahini 2 Tbsp. olive oil Preheat oven to 400 degrees. Keeping skin on the bulb of garlic, carefully cut the top of the bulb in order to expose all of the individual cloves. Place on tin foil and drizzel with 1/4 tsp coconut oil. Wrap the bulb up like a Hershey's Kiss and roast in oven for 30 minutes. Meanwhile, place cooked chickpeas in food processor along with remaining ingredients. Once garlic is finished roasting, squeeze pulp out and add to food processor. Process until well blended. Serve with your favorite vegetable slices.

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