Hummus is a great snack with lots of nutrients associated. This high fibre, high protein dip is so easy to make and can be paired with anything. Chickpeas are a source of omega-3’s, omega-6’s, folate, iron and many other vitamins and minerals. I’ve added collagen which is a hydrolyzed tasteless powder of peptides. Peptides are short-chain amino acids that aid in the production of protein synthesis and they are highly bioavailable, digestible and soluble. Basically it’s just an addition to boost your protein consumption. Why not!
1 bulb of garlic
1 can (19oz) of chickpeas, drained and rinsed
3 tablespoons tahini (sesame paste)
1/2 lemon, juiced
3 tablespoon MCT oil
3 tablespoon water (more or less depending on consistency)
1 tablespoon collagen
pinch of salt and pepper
Preheat oven to 350F. Cut the top off of the bulb of garlic, keeping the cloves intact. Drizzle with olive oil and wrap in tin foil. Place in the oven for about 40 minutes. The garlic bulbs will be super tender and easy enough to pop right out of the peel.
For the Hummus
In a food processor, add all of the ingredients including the roasted hummus and mix until you get a smooth consistency. You may need to add more water depending on the thickness. Salt to taste.
Serve with raw veggies, crackers or add to sandwiches!