Chickpea Dip
Contributed by Eva Major, Australia
Ingredients:
- One cup of chickpeas, lentils or beans – soak overnight and rinse with water, strain.
- Half a cup of almonds – soaked overnight and the next day you will need to remove the skin from the almonds.
- Five to eight cloves of garlic if small cloves, and if large choose three.
- One tablespoon of soy sauce.
- Five tablespoons of extra virgin olive oil – oil is not fattening so you could use more if you like. It will be more filling so you will not be able to eat much.
- Juice of one lemon.
- One level teaspoon of ground pepper.
- Use as much parsley as you can, parsley has lots of iron, and it is excellent and alkalizing.
Method:
Blend all the ingredients in a food processor, if you find that the mixer has a hard time add a bit of water or olive oil, taste it, and maybe you will like it more if you add some Himalayan pink salt.
Enjoy!!
About Almonds:
The surface skin from almonds contains enzyme inhibitors, so it needs to be removed even when you want to snack, it should not have the skin on.
When soaked overnight and without the skin on, the almonds are not fattening, but, we should eat it in moderation.