Lisa’s Corner – Herb & Garlic Hummus

Herb & Garlic Hummus

What to do with a big bunch of fresh parsley? Add some to your hummus! Parsley is an excellent source of the flavone class of antioxidant phytochemicals.Flavones are less commonly found in fruits and vegetables than other flavonoid compounds. Parsley happens to be an excellent source of this antioxidant. Consumption of these compounds is associated with a reduction in risk of coronary heart disease.
1 can of garbanzo beans
¼-1/3 cup water
½ cup parsley
3 cloves garlic
Juice of ½ lemon
Sea salt, to taste
Black pepper, to taste

1. Rinse beans. I find that making hummus is most easily done using a food processor, but you can also use a blender. Add garbanzo beans, water to food processor.
2. Add parsley and garlic.
3. Add lemon juice, sea salt, and black pepper. Adjust all ingredients to taste.
Erdman, J.W. et al. Flavonoids and Heart Health: Proceedings of the ISLI North America Flavonoids Workshop, May 31-June 1, 2005, Washinton, DC. The Journal of Nutrition. 2007:137:718S-737S.


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