Gluten Free | Low GI | Low Carb | Grain Free | Vegan | Lactose Free
Serves 2
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Chickpeas | 400g | <35 | Low |
| Fresh Coriander Leaves | 50g, removed from stems | <10 | Negligible |
| Garlic Cloves | 2-3 in number | <20 | Very Low |
| Lemon Juice | 1 in number | <10 | Negligible |
| Sesame Seeds Paste (or Tahini) | ¼ Cup | <20 | Very Low |
| Olive Oil (not Pomace) | For drizzling | 0 | Nil |
| Salt (Pink: Regular) | As per taste (1:1) | 0 | Nil |
| Ground Pepper | As per taste | 0 | Nil |
| Chili Flakes or Powder | For garnishing | <20 | Very Low |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Process the chickpeas and garlic in a food processor without any liquid added. Grind for 5-6 minutes till it turns creamy on its own. Keep scrapping down sides and continue grinding till creamy.
- Now add in the sesame paste and the lemon juice and grind for a minute more.
- Once thoroughly ground add the coriander and continue grinding till all the ingredients are mixed well.
- In order to make the hummus of dip consistency add some cold water little by little as per desired thickness.
- Add the salt and pepper, mix and chill in the refrigerator.
- When ready to serve drizzle with olive oil, and a garnish with some chili flakes or powder of your choice. ENJOY!
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