1 16 oz can of chickpeas or garbanzo beans

    3-5 tablespoons lemon juice (depending on taste)

    1/2 tablespoons tahini

    2 cloves garlic, crushed

    1/2 teaspoon sea salt

    ½ red bell pepper (lightly grilled or roasted)

    2 tablespoons olive oil



    1. Drain and wash chickpeas from can.

    2. Combine remaining ingredients in blender or food processor.

    3. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Add water if necessary.

    4. Store in refrigerator.

    5. Serve with chips or crackers of choice.


    Recipe by Kirti Singh

    Kirti Singh is an honors graduate from Bauman College of Holistic Nutrition and Culinary Arts. She has a Masters degree in Food and Nutrition and has also worked as a dietitian. Her entire family, including her son, who is on the spectrum, have greatly benefited from a hypoallergenic and nutrient dense diet. She enjoys using the holistic approach in helping people achieve their goals for better health.

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