Anyone familiar with vegetarian living knows of the infamous restaurant, The Grit. This recipe is one of their staples and modified for RNY patients (no pita bread included!) Great PROTEIN Packed recipe!
2 (15.5 oz) cans chickpeas (garbanzo beans), drained, with liquid reserved
1/2 medium red onion, finely chopped
2 scant teaspoons cumin powder
3/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 to 3/4 teaspoon minced fresh garlic
1/3 cup tahini (sesame seed paste)
Put all food but chickpea LIQUID in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend all til graininess is gone. Cover and refrigerate for at least 1 hr. Served cool in lettuce wraps (pitas for non-RNY patients) with shredded cabbage, cucumbers, and carrots. Makes 4 cups or enough for 6 sandwiches. Hummus will keep for 3 days in the fridge.
No comments:
Post a Comment