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Herb Hummus
 
Description

A True Food Kitchen restaurant exclusive! This hummus has a spicy zing provided by the additions of cilantro, cumin, and jalapeño, and a subtle sweetness from the agave. Serve with vegetable crudités, or with pita chips (you can make your own by cutting pita into triangles, brushing them with olive oil and sprinkling with salt, and baking them in an oven at 325 degrees F for 20-30 minutes, until edges are lightly browned).

Food as Medicine
Garbanzo beans are an excellent source of the trace mineral manganese, which is an essential nutrient for both energy production and antioxidant defenses.

 
Ingredients

4 cups garbanzo beans, drained
1/4 cup tahini paste
1/4 cup lemon juice
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1 teaspoon chopped jalapeño chile
1/2 bunch cilantro, stemmed
1 teaspoon chopped garlic
1 tablespoon *agave nectar
1 tablespoon sea salt

 
Instructions

Combine all ingredients in food processor and blend until smooth. Adjust seasonings to taste.

* In light of recent research, Dr. Weil no longer recommends agave syrup and suggests substituting an equivalent amount of maple or glucose syrup.


Serves 4-6

This recipe is courtesy of Dr. Weil's True Food Kitchen restaurant in Phoenix, Arizona.

 

For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor.

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Course/Dish


Herb Hummus
 
Description

A True Food Kitchen restaurant exclusive! This hummus has a spicy zing provided by the additions of cilantro, cumin, and jalapeño, and a subtle sweetness from the agave. Serve with vegetable crudités, or with pita chips (you can make your own by cutting pita into triangles, brushing them with olive oil and sprinkling with salt, and baking them in an oven at 325 degrees F for 20-30 minutes, until edges are lightly browned).

Food as Medicine
Garbanzo beans are an excellent source of the trace mineral manganese, which is an essential nutrient for both energy production and antioxidant defenses.

 
Ingredients

4 cups garbanzo beans, drained
1/4 cup tahini paste
1/4 cup lemon juice
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1 teaspoon chopped jalapeño chile
1/2 bunch cilantro, stemmed
1 teaspoon chopped garlic
1 tablespoon *agave nectar
1 tablespoon sea salt

 
Instructions

Combine all ingredients in food processor and blend until smooth. Adjust seasonings to taste.

* In light of recent research, Dr. Weil no longer recommends agave syrup and suggests substituting an equivalent amount of maple or glucose syrup.


Serves 4-6

This recipe is courtesy of Dr. Weil's True Food Kitchen restaurant in Phoenix, Arizona.

 

For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor.