Looking for a healthy, crowd-pleasing Superbowl snack? Touchdown!
We have two to share for your hungry football guests. Lemony Hummus and Cashew “Cheese” Dip. Both are great for gut health and make for Super Tasty Bowls.
Chef Vivian Ciofi served both at the Happy Gut book launch party to rave reviews.
*Send us your photos of this recipe and the best one wins a signed copy of Dr. Pedre’s Happy Gut book! Enter before Feb 8! Best photo published on social media! Send to firstname.lastname@example.org!
Hummus with a lemony zest and the rich flavor of roasted garlic.
WF DF GF SF VEG VG
Servings: Makes 2 cups
Preparation time: 1 hour
1 Head of roasted garlic*
3 cups of chickpeas**
Zest of 1 large lemon
Juice of 1 large lemon
2 ounces of tahini
2 ounces of olive oil
sea salt and white pepper to taste
Preheat oven to 400 degrees.
Prepare roast garlic. Slice about ¼ inch from the top to expose the cloves. Peel off the loose paper. Place the garlic on a sheet of aluminum foil, drizzle with olive oil. Place in the center of the oven and bake for 45 minutes. Check on the garlic – you should be able to easily slide a paring knife in. When cool enough to handle, squeeze out the soft garlic and set aside.
For the chickpeas: 1 lb. of dried chickpeas yields 8 cups. You may cook the whole pound and refrigerate the extra for another use. Alternatively, cook about a little less than ½ lb. to yield 3 cups. Choose your favorite method – we like to rinse and pick over, and cook in a pressure cooker according to instructions provided by manufacturer. We do not soak over night, but any method works.
For the hummus: Place the chickpeas in a food processor. Add the garlic, lemon zest and lemon juice, tahini and olive oil, and process until you achieve your desired level of smoothness, adding cold water to help thin the hummus. Season with salt and pepper to taste.
Pour into a bowl and serve.
Contributed by Vivian Cioffi