My new obsession this spring is cilantro. One of the many spring greens that will help detoxify your body just in time to get in shape and active for the summer season! one thing that sticks out about this flavourful herb is that it rids of metal build up in your system that can be caused by unfiltered water, seafood, pollution etc.
I am a big fan and advocate for organic produce and food. Because of the uprise in GMO, organic is the best way to keep good nutrients in the body and keep chemicals out!
2 cans of organic chickpeas (Eden beans have the best variety, BPH free!)
3 tbsp Tahini (I use 'Nuts To You Nut Butter')
Fresh organic cilantro chopped finely (use as much as you see fit)
2-3 tbs organic lemon juice (add some grated rind for an extra zesty flavour, I add more lemon juice because I love it extra tangy)
1-2 cloves of organic garlic finely chopped
Salt to taste (I use pink Himalayan salt, it is packed with essential minerals most of us lack)
Cayenne powder to taste (if you want a little kick)
2-3 tbs Olive Oil (first cold pressed EVOO holds the most benefits)
Strain cans into a bowl and add chickpeas to your food processor. When you are adding the liquid from the can into your food processor add 1/4 cup at a time until it blends to your liking. Add in the rest of your ingredients and blend them together. Add whatever more you would like to it, cooking is all about creating!
After you have the right taste, put into a blow and refrigerate until cold. garnish with cilantro and enjoy! I love enjoying hummus with snap peas (on the GMO radar, go for organic!)
Your loving happy herbalist,
Willow Rose
