mmm hummus, probably one of my favorite meals BUT unfortunately legumes can be really hard on my stomach, its harder for me to digest and I am all about preventing! Sharing with you my trick , add the goddess prebiotic to your hummus and you’ll thank me later
so let’s get started
2 ( 15oz ) cans organic chickpeas
2 garlic gloves
1/4 tbs olive oil
1/2 cup tahini ( any flavor will be delicious )
1-2 lemon fresh lemon ( juice only )
Sprinkle to taste: cumin, salt & white pepper
- tip - don’t throw away the chickpeas water ( we will use them to adjust consistency)
- Place chickpeas and garlic clove in a medium pot and cover with water, Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas are completely soft, about 20 minutes, Reserve the garlic & 1 cup cooking liquid, then drain chickpeas.
- Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp reserved cooking liquid and process for about 5 minutes until creamy and smooth. If at any point the hummus appears dry or very thick, add lemon juice / water / olive oil to adjust the consistency and process again .
- You can top it up with any toppings : avocado, mushrooms, corn the sky is the limit , make sure you drizzle some spicy tahini as a garnish, enjoy.