A traditional Moroccan dish, chickpeas are an excellent source of protein. In Morocco, along with cereals such as cous-cous or millet, it has been the staple food of local people since ancient times. Today we bring to you a “macrobiotic” version of it, a way to bring flavour and make your dishes more fun, providing good quality fats and proteins. It is a very nice dish to share and spread on sesame crackers, celery sticks, carrots, etc. Enjoy!
- 1 cup organic chickpeas, cooked with a stamp-sized piece of kombu seaweed
- 2 c.s. white tahini paste
- garlic or ginger (2 cloves or to taste)
- 1 pich of unrefined sea salt (to taste)
- Lemon juice (1 lemon or to taste)
- Lightly heat the chickpeas with the cooking liquid. Drain and set aside some of the cooking liquid.
- Add the rest of the ingredients and blend until soft. If necessary, add in a little cooking liquid for a softer texture. Be conservative with the garlic – it’s best to add in just a bit and then add more to taste if necessary.
- Serve with rice cakes, or with slices of organic whole-grain sourdough bread, or with organic corn crisps.
Hummus is excellent for skinny people to gain weight. It strengthens your stomach and pancreas and it is an excellent source of protein which revitalises body and kidneys. If you want to lose weight, avoid the tahini. Ideal in summer and in warm climates.