Whenever I have soak garbanzo beans for my chana masala, I soak extra to make hummus. This is a basic hummus recipe which I jazzed up using my organic spices.
Please read the section about soaking and sprouting. Ditch those beans in a can folks! Your body will thank you. It’s better for the environment as well to not have so many cans.
- 1 cup sprouted garbanzo beans (chickpeas)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons tahini
- 1 clove garlic
- 3 ounces of water
- 1/4 teaspoon Trudy Ann’s Curry Powder
- 1 1/2 teaspoon Trudy Ann’s Dhana- Jeera (Coriander- Cumin)
Soak and sprout garbanzo beans. Put all the ingredients in a blender until it has a creamy texture. Drizzle olive oil on top; sprinkle paprika and serve with crackers or vegetables.
For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
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