Janet made the Spicy Hummus from the dish on page 33 of the Wheat Belly 30- Minute Cookbook (reproduced listed below) and offered the wonderful picture above.
Janet says “Spicy hummus and cut up red pepper, leftover from Super Bowl, a fast and easy snack while working from house.”
Hummus is such a versatile dip and sandwich spread that I thought it would be best to provide a homemade, diy version. Its likewise less costly making it yourself, instead of purchasing the deli variation, which can get quite expensive.
If you do not like the taste of tahini, you can replace toasted sesame oil or leave it out altogether.
1/4 cup extra-virgin olive oil1 can (15.5 ounces) chickpeas, drained3-4 and rinsed cloves garlic, minced3 tablespoons lemon juice2 tablespoons tahini1/2 teaspoon ground red pepper (optional) 1/2 teaspoon paprika1/2 teaspoon sea salt1 tablespoon grated Roman or Parmesan cheese (optional) 1 tablespoon pine nuts (optional) 1 tablespoon chopped chives (optional).
In a food chopper or food processor, pulse the olive oil, chickpeas, and garlic. Add the lemon juice, tahini, red pepper (if wanted), paprika, and salt and procedure until smooth and thoroughly combined.
5 grams net carbs per 1/4-cup serving.