Dr. Sebi Approved Hummus with Spelt and Rye Tortilla Chips

DR. SEBI APPROVED HUMMUS WITH SPELT AND RYE TORTILLA CHIPS

ALSO INCLUDED - MY FAVORITE RECIPE FOR AVOCADO HUMMUS

Hummus should be a staple food in your house. It is so easy to make and so delicious that you will wonder why you did not add it to your food list a long time ago. Dr. Sebi Approved Hummus is made a little bit different than the hummus you may be use to. In this hummus you will add on garlic. Garlic is not approved by the Nutritional Guide.

To make the very best hummus in the world, start with some dried chickpeas. Place 1 pound of chickpeas in a bowl with water. Make sure you have plenty of water on them as they will swell. The next morning drain the water off and rinse the beans well. Place the chickpeas in a pressure cooker and top with plenty of water and nothing else and cook them for twenty minutes after you hear the whistle. When they are done, drain all the juice off and put them in a food processor and pulse them to a complete mash. Take one cup of the chickpeas and with this, we will make the hummus.

The remaining chickpeas are divided into plastic bags and sealed for future use. If you do not have a pressure cooker, you can use a regular pan to cook them in.

Ingredients:

1 cup of chickpeas
1/4 of a hot pepper or some hot pepper flakes
juice of 1/2 lime or more as needed
2 T. of tahini (sesame paste)
Sea salt

Place the chickpeas, hot pepper in a small food processer and mulch well. This can also be done by hand but it takes longer. You can use a mortar and pound the garlic and pepper first and then add the chickpeas to the mortar. After they are mixed well add in the tahini slowly. After that is mixed well, add the lime juice and salt to taste. Never add oil to this mixture. This is a traditional Arab recipe and is very delicious.

To Serve:

Place the hummus on a plate and spread out with a spoon, top with some sumac or cayenne and some chopped coriander. Drizzle some olive oil on top. This is so delicious

AVOCADO HUMMUS

This is so easy to make. Just take your chickpeas and smash them well, add in 1 avocado that has been peeled and had the seed removed. Add in some chopped cherry tomatoes, 1 green onion chopped, some chopped coriander and some cayenne and sea salt. Blend everything well.

Place in a plate or bowl. You can drizzle some extra virgin olive oil on top and add some coriander leaves, if you prefer. Serve with some tortilla chips.

SPELT AND RYE TORTILLA CHIPS

You are just going to love these. I could snack on them all night.

Ingredients:

1.5 cups of spelt flour
1/2 cup of rye flour
2 tablespoons of oil,
2 tsp of salt
1.5 cups of boiling water.

Directions:

Put it all in the food processor and pulse until a ball forms. Remove from the food processor and cover.
Allow to sit for 10 minutes. Make the dough into 1/2 cup size balls and put on a platter and freeze them for later use.
Take one or two balls and mix in some oregano seasoning or a spice you want. Then roll out flat.
Place them on top of your oven grill and cook a few minutes on each side. Make sure your oven is preheated to 450 degrees.

Now these chips would go great with some avocado salad or the humus and avocado salad.

Note: You can make these with all spelt flour.

Read: How to make Spelt and Rye Crackers