2 x 400g cans of chickpeas in water, drained (for SCD use haricot beans. These must be soaked for 24 hours and water changed after 12 hours, then cooked according instructions on packet.)
2 fat garlic cloves, roughly chopped
3 tablesp Greek yogurt (use SCD yogurt, drained)
3 tablesp. tahini paste (can use peanut butter)
3 tablesp. extra virgin olive oil
zest and juice of 2 lemons
20g pack coriander
Put everything but the coriander into a food processor then whizz to a fairly smooth mix.
Season, then add the coriander and pulse until roughly chopped.
Spoon into a serving bowl or pot with a lid, drizzle with oil, then serve.
Good for packed lunches.
Looking at your lovely chickpea humous...but chickpeas re not on the diet. P.72 of my book under "not permitted"!
ReplyDeleteI have actually made this but with haricot beans which are SCD legal. It worked out OK but the quantities in this recipe are too much. It makes massive amount. So next time I will have half the quantities and use proportionately less beans. I made it with 500g beans and stuck to the same quantities for everything else. I keep it in the fridge and keep eating it with crudities. Very nice.
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