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01
Dec

Alkaline Diet Recipe: Italian Hummus

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Here is Nae Nae’s (my mom) secret recipe for her Italian Hummus (not so secret anymore )italian-hummus

Super delish, and very easy to make and no tahini.

Great for the holiday party season that is upon us!

INGREDIENTS

1 lb. bag of organic garbanzo beans
1 lemon (fresh juice)
1/2 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
3-4 cloves of garlic
Start with 1/2 cup of Extra Virgin Olive Oil (add more as needed to get desired smooth creamy consistency)
1 tsp. of oregano (dried)
Optional: Sprinkle oregano on top of hummus before serving

Take the 1 lb. bag of garbanzo beans (aka chickpeas), and place in a pot with enough water to cover beans by 1 inch. Bring water to a boil, then boil for 20 minutes.

Remove from heat, cover pot, and let stand for 1 hour to 1.5 hours.

Next, drain the beans in a strainer, and add to your food processor.

Combine with garlic cloves, fresh lemon juice, sea salt, EVOO, and oregano. Blend with ‘s’ blade until you obtain a nice smooth texture. If too dry, feel free to add more EVOO into the blend.

Place in a serving bowl, garnish with sprinkled oregano, and serve with your favorite vegetable sticks.

Note: This is ‘Italian Hummus’ and does not contain tahini.

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6 Responses

  1. Pingback : 7 Easy Ways to Eat Alkaline (Even With Your Busy Life) - AlkaMind

  2. Drdaryl@getoffyouracid.com Gioffre

    Thanks Marie – I appreciate the feedback, and so happy to hear you are enjoying the recipes and articles!
    In Health, Dr.D

  3. Drdaryl@getoffyouracid.com Gioffre

    Thanks so much for the note Nancy, it’s easy to make and a quick, delicious snack! Would love to hear how it goes when you make it – leave a comment on my FB page if you like 🙂

    Stay Alkaline!
    Dr. Daryl

  4. Marie

    I really love that this is. We made this evening.
    It is NUT free and so delicious! (We appreciate since we have some NUT allergies in our family)
    Such a nice change to hummus and great on a plate as an alternative. We really enjoyed. Thank you again Dr. Gioffre. We really enjoy your articles and recipes every week.

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