Hummus has become very popular, but chickpeas like to embarrass a whole lot of people! Many feel extremely gassy and bloated when they eat chickpeas. Substituting the chickpeas with green lentils works well since they have a very similar consistency when puréed, a similar taste and lentils are loaded in iron. It can be used for a basic hummus recipe, or for more elaborate recipes (for example, adding roasted red peppers). I add InLiven Probiotics to the recipe, to give the gut that extra help to keep the body healthy. It would be wise to remember not to eat this wonderful immune system booster before a date or important meeting (unless you have gum… aspartame-free gum please!).
¾ cup cooked organic green lentils (cooled)
1 clove of organic minced garlic
1 ¼ teaspoon organic freshly squeezed lemon juice
1 tsp organic cold press olive oil
½ tsp InLiven Probiotics
Water or Fast Tract Probiotics to desired consistency
1 – Incorporate all the ingredients in a small bowl or glass (big enough for handheld blender and deep enough – you don’t want it to splash all over).
2- Blend well with handheld blender/ mixer. Add water or Fast Tract Probiotics to desired consistency. Chill and serve as a veggie dip or as a spread.
Tip: The raw garlic is great for flu season. However, another absolutely delicious method, is to substitute the raw clove of garlic with garlic paste. It’s super easy to make paste! Cut whole garlic in half (sideways to cut all the cloves in half). Sprinkle olive oil in the middle. Stick both ends back together and wrap in foil. Bake in the oven, toaster oven or on the BBQ at 350-375 for about 30 minutes. It will be easy to scoop out the paste with a spread/ butter knife or spoon. Incorporate half or all of the garlic in the hummus. The paste is also amazing on crackers or French baguette for special occasions.
Created by Isabelle Gagnon-Birch