Hummus is fantastic served on its own or spread on a rice cake. Instead of raw garlic, you can use roasted garlic for a sweeter, milder flavor. Remember that you’re not adding salt, so don’t expect this to taste like store-bought.
Ingredients:
1 can (14 oz/398 mL) chickpeas, rinsed
4 tbsp (60 mL) (approx.) extra-virgin olive oil
2 tbsp (30 mL) (approx.) water
2 tbsp (30 mL) tahini (sesame seed paste)
2 tbsp (30 mL) lemon juice
1 clove garlic
Directions:
Place all ingredients in a bowl or food processor and blend to desired consistency, adding extra water to thin it out or extra olive oil for more flavor. Makes about 2 cups (500 mL).
To make roasted garlic:
Slice the top off a whole garlic bulb and place in aluminum foil. Drizzle with extra-virgin olive oil, wrap the foil together, and bake in a 350ºF (180ºC) oven for about 20 minutes or until cloves are tender. Cool, and “squish” garlic cloves out of the bulb.
Nutritional Information:
A good source of fibre, calcium, magnesium, iron, folate, manganese, copper, and protein.
Registered Nutritionist (Dip. ION and RNCP) and mother of two, Lianne Phillipson-Webb is the founder of Sprout Right, a health and nutrition service specializing in pre-conception, pre-natal and post-natal care for women and their families. Her one-of-a-kind Mommy Chef Classes teach participants about nutrition while making a week’s work of healthy organic meals for baby or toddler. For those outside of Toronto, Lianne’s mommy chef DVDs provide a great resource for new moms who wish to learn more about Baby’s first foods. And don't forget to pick up a copy of her new book, Sprout Right.
Top image: Aaron Weeks, stock.xchng
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