makes about 3 cups
Ingredients
2 C cooked drained garbanzo beans (for raw, sprout chickpeas)
Juice from a large lemon
Lemon zest
3 Tbsp garlic hummus [1]
¼ C chopped cucumber
1 tsp Tupelo honey
Romaine lettuce shredded
Soy Free Vegenaise [2] (optional)
Preparation
Drain and add beans to large mixing bowl. Mash lightly with a fork. Add in the hummus, lemon juice and lemon zest, salt and pepper. Add optional spices as desired. Fold in the chopped cucumber. Serve on spelt toast, spelt crackers, [3] or for truly raw, serve on a kale leaf.
[4]