Garlic & Herb Dip (Chickpea/Nut FREE)
Chickpeas really bother me, including painful bloating, gas, and joint pain. Meanwhile, my husband loves to mainline spicy hummus. Admittedly, this makes me grumpy. I sought out on a quest for my own snack.
This recipe is made with pantry ingredients, making it an easy, low-fat snack to whip together anytime or at the end of the grocery week. I like to make a double-batch for the whole family to snack on throughout the week. Since it all comes together in a blender or food processor, this recipe takes LITERAL SECONDS to make. I'm telling ya, this one will quickly become a family favorite in your house too!
1 - 19 oz. can of cannellini beans, drained and rinsed
1 clove of garlic
1 tbsp. of Extra Virgin olive oil
2 tbsp. red wine vinegar
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp dried chives
1 tsp dried parsley
1 tsp dried oregano
Cucumber, sliced carrots, veggie chips, or seed crackers for serving
Combine all ingredients (with the exception of the cucumber and serving veggies) in a high speed blender (or food processor). Blend on high, pausing to scrape down the sides, until its smooth and creamy. You can serve immediately, but its better when the flavors get a chance to develop in the fridge for a couple hours, or even overnight!