Lemongrass Hummus
We are now officially hooked on the lemongrass…full of all the healing nutrients and adds to the “Holy Trio” that consists of garlic, ginger and lemongrass together in one food processor. Individually, they all hold their own but together they create a flavor profile that sends the olfactory senses into bliss even before tasting. Combine these three elements to create your own curries and delicious dishes and watch the healing of mind and body begin. I am glad to finally have crossed over to the lemongrass world that brings such pleasant freshness to so the Garden dishes that are awaiting in the wings to be created and enjoyed. Bliss out with the Holy Trio and let me know how you have used this combination to enjoy dishes on the next level of nutrition. Cheers, MMM
Lemongrass Hummus
2 cloves of garlic, peeled
1 inch piece of fresh ginger, peeled
1 stalk of lemongrass, tender inner flesh
2 cups cooked chickpeas
1 lime, freshly squeezed
2 tablespoons sesame tahini
2 tablespoons coconut oil
1/2 teaspoon toasted sesame oil
1 teaspoon ground cumin
¼ teaspoon cayenne pepper or red chili peppers
¼ teaspoon sea salt
1-2 tablespoons water if needed
Pulse garlic, ginger and lemongrass in food processor to combine. Add garbanzo beans, lime juice, tahini, coconut oil, toasted sesame oil, cumin, cayenne pepper and sea salt and pulse until desired consistency. Add 1-2 tablespoons of water (or saved chickpea liquid) if needed for smoother consistency. Serve with favorite pita or veggies.
To learn more about the benefits of Coconut oil and MCT oil click here: Benefits of Coconut Oil and MCT Oil
