Homemade Hummus with Parsley
and Flax Seed Crackers
(dairy and gluten -free)

An appetizer full of protein with a mix of spices

• 2 cups organic chickpeas (or 1 can chickpeas)
• 1 tbs olive oil
• 3 tbs lemon juice
• 1/2 tsp ground paprika
• 1/2 cup finely chopped parsley
• A pinch sea salt and cayenne pepper
• Flax seed crackers

Optional:
• Chopped fresh chilies
• Rye crackers

Preparation

Soak the chickpeas overnight. Drain and place in a pot (uncovered) with 6 cups of water. Bring to boil, reduce heat, and simmer until very tender, about 2 ½ hours. Drain well. To save time, you can use instead 1 can of organic chickpeas. Put the chickpeas, olive oil, lemon juice, and paprika in a food processor until the mixture forms a smooth paste. Transfer the mixture to a bowl, stir in the parsley and season with sea salt and cayenne pepper to taste.

Garnish with more parsley and drizzle with olive oil. Serve with Flax seed Crackers for dipping or spreading. Enjoy !

Recipe by Erica Corte, Ayurvedic therapist and jewelry designer.

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