Inflammation Busting Hummus

Servings 12

Calories 145 kcal

Ingredients

15 oz can of chickpeas opt for BPA free can, drained with ½ C liquid saved
½ C extra virgin olive oil
1/3 C fresh squeezed lemon juice
1 tsp sesame oil
8 cloves minced garlic
2 tsp turmeric dried
2 tsp paprika dried
½ tsp celtic or Himalayan sea salt

Instructions

Combine all ingredients plus ¼ C of the saved chickpea liquid in a high-powered blender – I prefer the Ninja or NutriBullet. Blend for 30-60 seconds until smooth. Add additional chickpea liquid to reach the consistency you prefer. Store in a glass container in the fridge & serve with a variety of colorful non-starchy vegetables!

Recipe Notes

Salmon Patties with lemon tahini sauce and salad

Aug 14, 2024

Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

Growing up I was overweight and ate a diet made up of convenient, processed foods. Then, when I was 16 years old, I had a tonsillectomy that resulted in weight loss. Seeing that I actually had muscle beneath my fat was enough to inspire me to abandon the unhealthy habits I had learned — I started exercising regularly, preparing nutritious meals and moving toward a holistic way of living.

As happy as I was about my new way of life, I was even more ecstatic when I learned I could make a career out of helping others do the same.

Inflammation Busting Hummus