Black Garlic Hummus
Looking to lower your carbon footprint? Try adding more plant-based protein! The meat industry is one of the biggest producers of greenhouse gas and it takes thousands of gallons of water just to produce a single pound of beef...and that's just the beginning.
Hummus has a ton of protein and fiber (something sorely lacking in animal protein) and the added health benefits of black garlic are truly impressive. White garlic is widely appreciated for its long list of health benefits, ranging from immune boosting to reducing inflammation to improving athletic performance. So what's the story with Black Garlic??? With more than DOUBLE the antioxidant power of white garlic, it's more effective at fighting free-radicals, lowering blood sugar and also easier to digest. It's made by cooking white garlic at 140 degrees for 2 weeks, creating a molasses-like color and a delicious, umami flavor. I found some at a local farmer's market but I have also seen it at Whole Foods ($5 for 2 heads). You can even try to make it yourself...here's an instructional you tube https://www.youtube.com/watch?v=L0Lwqp7Rkhw by @CookingWithMamaMui. Oh, I wish every day was Earth Day.
Black Garlic White Bean Dip
(makes about 2 cups)
6-9 cloves black garlic
1 Tbsp tahini
1 can white (cannellini) beans
1 Tbsp fresh dill, plus more for garnish
1 Tbsp freshly squeezed lemon juice
1 tsp olive oil
3-4 ice cubes
1) Put all ingredients except ice cubes in a food processor. Blend until almost smooth, scraping down the sides if necessary. Add ice cubes when close to desired consistency. Adjust flavor– add more garlic, dill or lemon if necessary. Add more ice cubes or a touch more oil if needed for texture and consistency.
2) Serve with pickled vegetables and some homemade pita or your favorite gluten free crackers (I like Mary’s Gone Crackers).