1 cup cooked garbanzo beans
1/2 pound, firm organic tofu (bean curd)
3 large cloves of garlic
1/4 cup fresh lemon juice
2 teaspoons sesame tahini
1/4 cup fresh parsley or cilantro
1 tablespoon, paprika or chili powder
2 teaspoons sea salt
1 teaspoon, black pepper
1. Blend all ingredients together, except paprika, in a blender or a
food processor until creamy.
2. Sprinkle paprika over the top as a garnish.
Tips: Will last in the refrigerator for seven days, but we only keep it for five days. Great as a spread in a sandwich, topping on a salad. Use as a pate or dip, or eat as a snack with flax crackers. Sprinkle a little paprika, parsley, or cilantro, diced finely for a nice green addition for the top of the humus. Drizzle a little organic olive oil on top. These additions make your humus really come alive!
Recipes reprinted with permission from Jay Kordich’s Live Foods, Live Bodies. Copyright [c] 2005, Kordich House Press.
COPYRIGHT 2005 Vegetus Publications
COPYRIGHT 2007 Gale Group