By Dr. Ronald Hoffman

Serves 8
2 14-oz cans chick peas, drained-keep liquid
4 lemons, juiced
3 tablespoons Extra virgin olive oil
1 small clove garlic, kept whole
salt to taste

Put all ingredients in food processor and pur’e. If consistency is too thick, slowly add chick pea liquid. Add salt to taste.

Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.


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