Cleansing Diet, Day 6: Vegetable Crudité and Hummus

Green Girl Goodies, September 2011

Yield 1 ½ c

½ c Garbanzo Beans (Chick Peas), soaked
1 tb Garlic Cloves, crushed *
1 tb Tahini
4 tsp Lemon Juice
½ c + 1 tb Extra Virgin Olive Oil
1 ½ tsp Cumin, ground
¼ tsp Cayenne Pepper
½ tsp Sea Salt

- Place garlic in a food processor and chop until minced. Scrape down the sides of the processor.
- Add cooked beans, lemon juice, tahini, cumin, cayenne and salt. Turn on the processor and slowly drizzle in olive oil as it blends.
- Serve immediately or store in an airtight container properly refrigerated for up to 5 days. Once refrigerated, let the hummus stand for 10 minutes before serving to come back to room temperature.

FOR BEANS:
1 tsp Sea Salt
2 tsp Lemon Juice

- Drain and rinse soaked beans and cook until very soft and almost mushy
- Add salt ¾ of the way thru cooking and lemon juice once the beans are tender **
- Cool cooked beans completely and set aside until you are ready to make hummus!

*Loosely packed tablespoon
**Check out Bean Scene: Fun Facts and Tips for Cooking Beans for more information on storing, cooking and seasoning beans!

Serve the hummus with any variety and quantity of raw vegetables that you like! One serving of hummus is approximately 1/3 - 1/2 cup.