Simple Homemade Chickpea Spread
This is not quite “hummus,” per se, as there is no tahini or garlic, but is pretty damn close to the stuff. I whipped this up while I was on the CBO protocol to clear my gut of candida, during which garlic was not recommended and nuts and seeds are kept to a minimum for a while. I ended up loving this so much that now I just whip it up on a moments notice and add to anything— salads, wraps, sweet potatoasts, or just to dip my veggies in!
This literally takes less than 5 minutes, and will keep for 3-5 days in the fridge.
1 can organic chickpeas (low sodium/no salt added)
Juice of 1/2 - 1 lemon or lime
1.5 tbsp EVOO or avocado oil
Sea salt, black pepper, & other preferred spices and herbs. I love oregano, dill, turmeric, and cumin.
A splash of apple cider vinegar (optional)
A splash of water
Optional: create variations by adding roasted beets, red bell pepper, carrot, etc!
Add all ingredients to a food processor or small blender and blend!